Citrus salmon with carrot and noodle salad

Dean Edwards has been inspired by our Living to the Max campaign and is cooking up a healthy, delicious and colourful dish.

(Serves 4)

Ingredients

4 salmon fillets1 small piece ginger julienned2 cloves garlic slicedJuice 1 orange1 tbsp fish sauce100g vermicelli rice noodles2 large carrots julienned100g sugar snap peas sliced lengthways1 red chilli sliced thinly (optional)Fresh coriander for garnish

Dressing

1 tbsp fish sauce2 tbsp olive oilSmall drizzle honey1 clove garlic crushedJuice 1 lime

Method

• Fry the salmon skin side down in some oil for 4 -5 minutes or until the skin is golden and crispy and the fish has cooked ¾ of the way through, turn then cook for a further 1-2 minutes then remove the fish from the pan, add in the garlic, ginger and orange juice, cook for a couple of minutes the juice should be reduced and syrupy, if not keep the pan over the heat for another minute or so. Glaze the salmon with the orange reduction.

• Meanwhile cook the rice noodles to the packets instructions then drain and leave to cool

• Make the carrot noodles by making ribbons with a vegetable peeler then chopping lengthways, alternatively use a spiraliser or julienne peeler. Heat a large pan over a medium heat then add in a small splash of oil, cook the carrot noodles for 1-2 minutes over a medium heat.

• Add in the rice noodles and sugar snaps, stir through the dressing then serve with the salmon and a garnish of chilli and coriander