Salmon and Asparagus Noodle Nests
Fresh filleted salmon presented on a nest of deep fried vermicelli with hoisin sauce.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Fresh Salmon, Fillet | Main | Fry | Less than 30 minutes |
Ingredients:
- 225g (8oz) boneless, skinless salmon
- 100g (4oz) asparagus tips
- 4 nests of Italian vermicelli
- 1 tsp Chinese 5 spice powder
- oil for deep frying (add 1 tsp per nest to allow for absorption), plus 1 tbsp for stir frying
- 1 tbsp hoisin sauce
- salt
- shredded spring onion to garnish
Method:
Fill a shallow saucepan to the depth of 2 1/2cm (1 inch) with water. Season with salt and bring to the boil. Place the vermicelli nest side by side in the water, cover and simmer for 3-4 minutes, until tender but still intact. Carefully remove with a draining spoon and drain for 5 minutes on several sheets of kitchen paper.
Meanwhile, cut the salmon into small pieces and toss well in the Chinese 5 spice. Trim the ends from the asparagus tips and cut in half. Set aside.
Heat the oil for deep-frying to 200°C/400°C. Deep-fry the noodles for 3-4 minutes, turning, until lightly golden. Drain well and keep warm.
Heat 1 tablespoon of oil in a wok or frying pan until hot and stir-fry the asparagus for 1 minute. Add the salmon and continue to cook, stirring carefully so as not to flake the fish, for a further 4-5 minutes, until tender and cooed through. Gently mix in the hoisin sauce.
To serve:
Place a vermicelli nest on each serving plate and pile on the cooked asparagus and salmon. Top with shredded spring onion.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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