I have been asked to put this recepe out in English, so here it is:
(For the Norwegian verson, please click this link.)
Super easy and super yummy. Just as easy to prepare for many people as to just a few. And for a more luxurious version, just add some tiger prawns.
This is a healthy and flavorsome dish that you can serve in almost any situation. You decide for yourself how much chili and garlic you like, and whether or not you include the seeds from the chili. The dish is gluten free, lactose free and if you have someone with allergies coming over, then just leave out the peanuts.
You can serve this dish cold, but I prefer it warm. Glass noodles do not go yucky like regular pasta, so it is safe to prepare the dish before your guests arrive, or to put it in your lunchbox or picnic basket.
Ingredients (4 persons):
400 grams salmon, in bitesize chunks
Salt and pepper to taste
100 milliliter Olive oil
1-2 red chilies, finely chopped
1 whole Chinese garlic (or 3-4 cloves of regular garlic), finely chopped
2 limes, zest and juice
4 table spoons soy sauce (to taste)
1 mango, peeled and finely chopped
1 cucumber, finely chopped
250 grams rice noodles (1 pack)
100 grams peanuts
Make the dressing first:
Mix the olive oil, lime zest, lime juice and soy sauce. Add finely chopped chili and garlic.
Peel and cut the mango, add chopped cucumber. Pour the dressing over and leave to rest while you prepare the salmon and the noodles.
Lightly salt and pepper the salmon pieces and fry them. Prepare the noodles as stated on the packaging. Drain the noodles and mix them with the dressing and vegetables while still hot. (For the cold version, rinse the noodles in cold water before adding to the dressing and veg) Put the salmon pieces on top.
Garnish with peanuts, or finely chopped spring onion.