Look at your dinner. Now look at this salad. Back to your dinner. Now back to this salad. I’m not sure what you’re eating but I can tell you now that this salad is preeeeety delicious.
I’d be a shitty human being if I didn’t share this marvelous creation with all of you, so here’s the recipe. Enjoy!
Bits & bobs (all found in Woolworths)
- 2 packs of these sweet potato noodles (they are God’s gift, no joke):
- 2x salmon fillets (you can get them pre-marinated or marinate them yourself – I used a similar type to the ones pictured below, just a different flavour – I think it was a Japanese style marinade which worked suuuuuuuper well with this – I just couldn’t find them on the Woolies website):
- 1x carrot (I don’t think an image is required here).
- 1x cucumber (again, no image required, probably).
- 100ml soy sauce
- A big ol’ squeeze (or spoon) of honey
- A big ol’ squeeze (or spoon) of BBQ sauce
- 1/2 a teaspoon of ginger
- 1 teaspoon of garlic (actually, make that 2 teaspoons – 3, if you’re game)
- 500ml warm water
- 1/2 a teaspoon of sesame oil
All of these measurements are close estimates. You know how you like your sauce. If you need to make a few tweaks to this recipe, do so. It was highly approved by my bf though which is huge because my cooking is usually average at best.
Now, do the thing!
- Prep the sweet potato noodles as per the instructions on the packet (ie. soak them in a bowl with hot water for a while).
- Fry the salmon to your liking. Take off the heat once cooked, pop the salmon into a bowl and gently pull it apart into bite-sized chunks with a fork. Keep the pan you used handy – you’ll need it again shortly.
- Thinly slice (or “julienne” for those in the biz) 1/2 of the carrot and 1/2 of the cucumber. Chop the rest of the carrot into small cubes. Use a peeler to peel super thin slices from the rest of the cucumber to use for that sweet, sweet garnish.
- Mix ALL the sauce ingredients together in a bowl or a measuring jug or your shoe or your cupped hands, whatever is convenient for you at the time.
- Remember that salmon pan we set aside? Grab it and put it back on a medium to high heat. Pour in the sauce mix, then add the noodles (drain them first) and the cubed pieces of carrot.
- Let that simmer until the juice has mostly been soaked up into the noodles and the noodles are soft enough for your liking (this should take about 10-15 minutes).
- Get a plate, put some noods on there, put some sliced carrot and cucumber on there, throw some salmon on top – and that sweet, sweet garnish – and boy, oh boy, you’ve got yourself a tidy meal.
Now eat. The end.