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Coconut crusted salmon with fennel and noodle salad

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3-4 Salmon fillets (skin removed)
2 tbsp Plain flour
2 tbsp Dessicated coconut
Juice of 1 lime
190g Mini sweetcorn
1, seeds removed, sliced thinly Red chilli Optional
250g, cooked Egg noodles
2 handfuls Beansprouts
1/2, thinly sliced Fennel
1, sliced into matchsticks Carrot
2, sliced Spring onions
1/4, sliced into batons Cucumber
2inch chunk, grated Ginger
Juice of 1 lime
1 tbsp Soy sauce
1/2 tbsp Sesame oil
1 tsp Sugar

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Coconut crusted salmon with fennel and noodle salad

    • Serves 4
    • Easy


    This is a posh version of breadcrumbed fish! You can use any fish you like and you can even cut it into goujon pieces (“fish fingers”) for the kids. Again, the noodle salad can also be adjusted or ingredients left out if they aren’t likely to be a hit. Although I often put them on the plate with the agreement that if you’ve tried it and don’t like it, you can leave it. This just might gradually broaden some horizons!

    You can make this recipe gluten free by using rice noodles and gluten free flour for dusting the fish.

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    Assemble the noodle salad

    In a bowl mix the cooked and cooled noodles with the vegetables. Mix the salad dressing in a separate bowl: grated ginger, lime juice, sugar, soy sauce and sesame oil. Toss the noodle salad in the dressing.


    Prepare the salmon

    In 3 separate shallow bowls, Dust the salmon fillets in plain flour. Coat in lime juice and then coat in dessicated coconut. Shallow fry the coated salmon in a frying pan until lighted browned.

    Serve the noodle salad with the fish on top.

    Alison Lyles

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