And so I have a secret addiction to magazines. Especially ABC Delicious, Woolworths Food Taste Mag, Donna Hay and Better Homes and Gardens. I’m such a food magazine junkie that AR bought me two subscriptions as my birthday present last year (two months late!). As a result, many of my new recipes are inspired by them.
This spicy grilled salmon on mung bean was inspired by ABC delicious. It’s our friday night lazy dish. You know, the sort of day when we are lazy to head out to eat but still want something reasonably healthy + quick to prepare meal at home? Oh, and not forgetting the less dishes to wash the better. I put this on a platter and the two of us just digged our fork in and ate from it. Not very glam but hey….whatever that works!
1 piece of salmon fillet (around 200 grams)
1 cut chilli
3 tablespoons of sweet chilli sauce
1 tsp of tobasco sauce
bunch of vermicelli soaked in warm water
3-4 mint leaves
generous handful of basil leaves
1 cup of salad leaves
1 tablespoon of fish sauce
2-3 tablespoons of lemon juice
1 chopped slice chilli
1 tsp of sesame oil
deep fried shallots
1) Marinate salmon with all the chilli for around 15-20 mins. Heat grill on high. Cook salmon on both sides each for around 4 minutes or so. Set aside and rest it.
2) Place mung bean vermicelli on platter. Place salad leaves, mint and basil leaves on top. Top with some carrots.
3) Whisk sauce in a jug.
4) Slice salmon into chunks. Sprinkle salmon onto the salad. Pour sauce over it. Sprinkle shallots and dig in!