[vc_row wpex_post_thumbnail_bg=”true” min_height=”100px”][vc_column][vc_single_image image=”1806″][/vc_column][/vc_row][vc_row remove_bottom_col_margin=”true” css=”.vc_custom_1554780340482{margin-top: 50px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;}”][vc_column][vcex_heading text=”Baked salmon with asian noodle salad” tag=”h1″ color=”#f5b7c1″ text_align=”center”][vcex_divider color=”#f5b7c1″ width=”5%” align=”center” height=”4px” margin=”top:20|bottom:40″][/vc_column][/vc_row][vc_row css=”.vc_custom_1554780210521{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column width=”1/2″][vcex_heading text=”Ingredients” tag=”h2″][vcex_bullets]
- 200g (raw) atlantic salmon
- ¾ cup noodles
- ½ cup red cabbage, sliced
- ½ cup carrot, grated
- 2 spring onions, sliced finely
- 1 tsp soy sauce
- 2 tsp tahini
- 1 tsp vinegar
- 1 tsp ginger
- 1 tsp sesame oil
- 2 tbsp yoghurt
[/vcex_bullets][/vc_column][vc_column width=”1/2″][vcex_heading text=”Directions” tag=”h2″][vc_column_text]Heat oven to 200 degrees and bake salmon for 15-20mins. Boil kettle and pour boiling water over noodles to soften. Place sliced cabbage, grated carrot and spring onion into large bowl. Mix together soy sauce, tahini, vinegar, ginger and sesame oil to make dressing. Once softened, add noodles and yoghurt to salad, place cooked salmon on top.[/vc_column_text][/vc_column][/vc_row]
