- 4 fillets wild salmon
- 2tbsp fine sea salt
- For the noodles
- 400g (14oz) medium egg noodles
- 2tsp sesame oil
- 3tbsp soy sauce
- 4 spring onions, thinly sliced
- 1 bunch chives, finely snipped
- handful coriander leaves, roughly chopped
- 2 carrots, peeled into ribbons
- 150g (5oz) mangetout, blanched
- For the crispy cabbage
- 1 baby white cabbage, sliced
- oil, for frying
- 1tsp salt
- 1tbsp caster sugar
- For the poaching liquid
- 2 spring onions, chopped
- 5cm (2in) piece ginger, peeled and sliced
- 150ml (¼ pt) soy sauce
- juice 1 lime
Cook the noodles according to pack instructions, refresh under cold running water then toss in the sesame oil and soy sauce. Cover and place in the fridge to chill. Put the salmon on a plate and sprinkle with the salt. Leave for 20 minutes.
Make the crispy cabbage – remove leaves from the cabbage, cut out any large stalks then roll into a cigar shape and finely shred. Heat the oil in a wok. When it is hot, add the strips of cabbage. Fry for 2 to 3 minutes until frizzled and lightly browned. Remove with a slotted spoon, drain on kitchen towel, then toss together with the salt and sugar.
The salmon should be ready now. Wash off the salt and pat dry. Place all the ingredients for the poaching liquid in a sauté pan, bring to the boil then simmer. Poach salmon fillets for 8 to 10 minutes until firm to the touch. Toss the remaining salad ingredients into the noodles. Divide among 4 bowls and top with the salmon, then the crispy cabbage.