- 85g (3½oz) bunch each coriander and mint, large stalks removed
- thumb-sized piece root ginger, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- 1tbsp Thai fish sauce
- juice 2 limes
- ½ to 1 green chilli, seeds removed
- 400ml tin coconut milk
- 2 sustainably sourced salmon fillets, skin left on
- 125g (4½oz) soba noodles (from larger supermarkets; egg noodles will also work)
- lime wedges, to serve
Place the herbs, ginger, garlic, fish sauce, lime juice and chilli in a food processor and blend to form a paste. Slowly add the coconut milk, until you have a vibrant green sauce.
Heat a frying pan and add a splash of oil. When very hot, add the salmon fillets skin side down, and cook for about 4 minutes, then turn and cook for a further 4 to 6 minutes until golden and crispy on both sides. Meanwhile, cook the noodles according to the pack instructions, then drain and coat with a little oil.
Just before you’re ready to serve, transfer the sauce to a pan and heat through until just steaming. Be careful not to overheat, as the herbs will lose their vibrant colour and become bland. Serve the salmon fillets on top of the noodles with the sauce poured over, and lime wedges on the side to garnish.