Orange and ginger poached salmon on Vietnamese noodle salad

A great way to liven up your salmon fillets.

Noodle salad

125 g	Rice noodles
1 cup	Mung bean sprouts
½ cup	Fresh mint
½ cup	Fresh coriander
2 Tbsp	Vietnamese mint leaves, sliced

Dressing

2 Tbsp	Lemon juice, or lime juice
1 Tbsp	Fish sauce
1 pinch	Sugar

Salmon

1 cup	Orange juice
2 tsp	Fresh ginger, grated
1	Kaffir lime leaf, julienned
250 g	Salmon escallops

Directions

1. Cook the rice noodles according to the packet instructions. Drain well.
2. Combine lightly with the sprouts and herbs. Sprinkle with the combined dressing ingredients.
3. Meanwhile combine the orange juice, ginger and kaffir lime leaf in a frying pan. Bring to a simmer.
4. Add the salmon and poach for about 4 minutes or until just cooked.
5. Serve the salmon on the salad drizzled with a little of the cooking liquid.