Fresh salmon with Thai noodle salad

• skinless salmon↗2 2

  fillet

• large orange↗1 1

  juice and zest of half, the rest peeled and sliced

• French beans↗125g 125g

  trimmed and cut in half

• mangetu↗50g 50g

  sliced into strips

• frozen peas↗75g 75g
• rice vermicelli noodles↗75g 75g
• red curry paste↗2 tsp 2 tsp
• fish sauce↗1 tsp 1 tsp
• green onion↗3 3

  finely sliced

• basil↗half a pack half a pack

  or coriander, sliced

Step-by-step instructions

1. 1

   Pour water into a pot and bring to a boil. Line a steamer with parchment paper, add the salmon fillet and sprinkle a little orange zest. When the water boils, add the beans to the pot, place the salmon in the steamer above and cook for 5 minutes. Remove the salmon; if it is done, set it aside, and add the peas and mangetu to the pot and cook for another minute, or if not yet done, keep it on top for another minute. Drain the vegetables, but return the boiling water to the pot, add the noodles and let them soak for 5 minutes.

2. 2

   Place the red curry paste and fish sauce in a salad bowl, add orange juice, a bit of remaining zest and green onion. Drain the noodles when cooked and add them to the salad bowl, mix well, then add the sliced orange with basil or coriander and the cooked vegetables. Add the remaining fish juice, mix again thoroughly and serve in bowls, arranging the salmon on top.