Salmon with herb crust

Babiche Martens

Salmon

1 cup	Rocket
1 cup	Panko breadcrumbs
½ cup	Coriander
1	Chilli, deseeded and chopped roughly
2	Garlic cloves
1 Tbsp	Ginger, grated
2 Tbsp	Brown sugar
1	Pepper, a few grinds
1 kg	Salmon, up to 1.5kg, side, pin bones removed (Main)
1	Lemon, fresh, or lime wedges

Noodles

2	Spring onions, sliced
100 g	Vermicelli, softened (Main)
½	Red onions, sliced
¼ cup	Coriander, chopped
¼	Cucumbers, chopped
¼ cup	Sliced almonds, toasted

Dressing

2 Tbsp	Sweet chilli sauce
2 Tbsp	Lemon juice
2 Tbsp	Oil

Directions

1. Set oven to 180C.
2. Place the crumbs, rocket, coriander, chilli, garlic, ginger, brown sugar, and freshly ground pepper in a food processor and blitz until well combined.
3. Place the salmon on a baking tray lined with baking paper.
4. Top with the crumbs, patting them down so they will hold together.
5. Bake in the oven for 20 minutes. Remove and allow to sit for 10 minutes before serving.
6. To prepare the noodles, place in a bowl with the onions, coriander, cucumber and nuts.
7. Mix the dressing through.
8. Serve alongside the salmon.