Thursday, June 11, 2009

Spicy Grilled Salmon on Mung Bean Vermicelli Salad


And so I have a secret addiction to magazines. Especially ABC Delicious, Woolworths Food Taste Mag, Donna Hay and Better Homes and Gardens. I'm such a food magazine junkie that AR bought me two subscriptions as my birthday present last year (two months late!). As a result, many of my new recipes are inspired by them.

This spicy grilled salmon on mung bean was inspired by ABC delicious. It's our friday night lazy dish. You know, the sort of day when we are lazy to head out to eat but still want something reasonably healthy + quick to prepare meal at home? Oh, and not forgetting the less dishes to wash the better. I put this on a platter and the two of us just digged our fork in and ate from it. Not very glam but hey....whatever that works!


Spicy Grilled Salmon on Mung Bean Vermicelli Salad


1 piece of salmon fillet (around 200 grams)
1 cut chilli
3 tablespoons of sweet chilli sauce
1 tsp of tobasco sauce
cracked pepper

bunch of vermicelli soaked in warm water
3-4 mint leaves
generous handful of basil leaves
1 cup of salad leaves
carrot julienne

Sauce
1 tablespoon of fish sauce
2-3 tablespoons of lemon juice
1 chopped slice chilli
1 tsp of sesame oil

deep fried shallots

1) Marinate salmon with all the chilli for around 15-20 mins. Heat grill on high. Cook salmon on both sides each for around 4 minutes or so. Set aside and rest it.

2) Place mung bean vermicelli on platter. Place salad leaves, mint and basil leaves on top. Top with some carrots.

3) Whisk sauce in a jug.

4) Slice salmon into chunks. Sprinkle salmon onto the salad. Pour sauce over it. Sprinkle shallots and dig in!

Serving this to my friends from Presto Pasta founded by Ruth from Once Upon a Feast. This week Thyme for Cooking is hosting.

15 comments:

Little Corner of Mine said...

YUM! Looks delicious! Great idea, never thought of adding fish to a cold noodle dish.

Ruth Daniels said...

I too am addicted to magazines and I love the look of that salmon! Thanks for sharing with Presto Pasta Nights.

katiez said...

Even fish-hater mon mari will love this one"!

wmw said...

Amidst your "busy" schedule, still blogging? Now, that's another commitment :o)

mikky said...

how lovely!!! hope you're hubby is enjoying your great cooking... your wedding was very beautiful, may God bless your new life as a lovely wife, and soon a mother... :)

Kevin said...

That looks so tasty! I really like using that sweet chili sauce!

Akal's Saappadu said...

this one is absolutely delicious; never tried doing the vermicelli salad with sea food; nice idea, will try that some time :)

Malar Gandhi said...

Oh my gosh, fish looks gorgeous, very tempting!!!

Justin said...

this looks really good. i made a recipe last night that called for mung bean sprouts, but they're very hard to find where I live. I'll have to keep trying. so the vermicelli is made from mung beans? it's a little confusing because it doesn't say so in the ingredients list.

daphne said...

hehe.. thanks everyone. =)

Justin- You are right! Mung beans are actually green beans. Mung Beans starch is extracted by mung beans to make the noodles ..they turned translucent when cooked. It's also a type of cellophane noodles. Other names include glass noodles or bean thread noodles.

Alexander said...

This looks like an interesting dish. It doesn't need to look glam, as long as it taste good. hehe :P
Nice mixture of ingredients in my opinion. :D

Alexander
Alex's World! - http://www.kakinan.com/alex

jokergirl@wererabbits said...

Wow! This was a huge success here - definitely making it again! I fried my own shallots and it was just so yummy.

;)

tigerfish said...

Nice healthy dish! Good inspiration for me.

Life for Beginners said...

Mungbeans may not be very glamourous but they are certainly chock full of flavour, don't you agree? :)

SteamyKitchen said...

Now this is my kinda salad! Love the texture of mung beans

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