Ingredients
2 tbsp olive oil
1 tbsp soy sauce, plus extra to serve
1 tbsp clear honey
1 tbsp sesame seeds
50g/1½oz fresh coconut, grated (or same amount of desiccated coconut, soaked in water and squeezed dry)
1 tbsp chopped fresh parsley
3 tomatoes, chopped
1 chilli, seeds removed, chopped
2 spring onions, chopped
100g/3½oz rice noodles, soaked in hot water until softened, drained
50g/1½oz salmon fillet, skinned, poached
Method
1. Place all the ingredients except the rice noodles and salmon into a bowl and mix together well to make a dressing.
2. Pour the dressing over the rice noodles and mix together carefully.
3. To serve, place the rice noodle salad into a serving bowl, top with the salmon and drizzle with soy sauce.
