Grilled Sweet Chilli Salmon with Vermicelli

There are days when I enjoy spending hours creating the perfect meal. Well…before children, there were days like that, anyway.

Then there are days when I just want to cook something quick and easy, but tasty and nutritious at the same time.

We always try and buy fresh fish from our local farmers’ market, and if we arrive early enough, we’ll be lucky and snaffle up some beautiful, coral-coloured fresh salmon.

The flavour of the fish is so good that I try and cook it as simply as possible; this recipe came about one night when there wasn’t much in the fridge, and I used what was to hand.

Grilled Sweet Chilli Salmon with Vermicelli – serves 2

2 salmon fillets, pin-boned
2T sweet chilli sauce, plus extra for dressing
fresh ginger, grated
vermicelli noodles
handful of green beans, trimmed
bunch of asparagus, trimmed
handful of baby spinach

Pre-heat your grill to high. Line a baking tray or dish with tin foil.

Mix together the sweet chilli sauce and fresh ginger; brush each piece of salmon with the sauce and place on the foil.

Grill for 6-10 minutes, depending on how you like your salmon cooked. We like ours medium-rare, and 8 minutes does the trick.

While the salmon cooks, steam the beans and asparagus until tender, and soak the vermicelli in boiling water until softened.

Gently combine the asparagus, beans and spinach with the noodles and extra sweet chilli sauce, to taste.

Pile the noodle mixture onto plates, and top with the grilled salmon.

Superfoods on a plate; enjoy!


One thought on “Grilled Sweet Chilli Salmon with Vermicelli

  1. Yum this looks and sounds yum!!! and super easy! I might try it. You should let me know if you ever want me to bring you down a salmon from the farms up here? Em x

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