KEY POINTS:
Serves 4
4 x 200g fillets of pin-boned salmon
2 Tbs wasabi paste
1 Tbs vegetable oil
Finely-grated zest of one lime
1 x 2cm piece of ginger, peeled and finely grated
Salt
1 packet of vermicelli
Boiling water
1/3 cup light soy sauce
1 Tbs palm sugar
½ cup rice vinegar
1 red banana chilli, seeds removed and sliced thinly
Thai basil
Limes
1 Preheat the oven to 200C. Place the salmon on a tray. Mix together the wasabi, oil, lime zest and ginger, lightly sprinkle with salt then cook for 15 minutes.
2 Break or use scissors to cut up the vermicelli, then put in a bowl and cover with boiling water. Leave for 10 minutes then drain.
3 Mix together the soy, palm sugar, vinegar and chilli in a bowl, whisk until combined then pour over the noodles.
4 Gently remove the skin from the salmon while breaking up the flesh then combine with the noodles, adding Thai basil and fresh limes before serving.