eating salad with chopsticks

Isn't as difficult as all that. It is though the last few flakes of fish in the bottom of the bowl that will continue to sharpen my dexterity and keep arthritis in my chopstick fingers at bay.

 

In a salad where cold noodles appear, in my opinion, the noodles themselves need to be served really cold, and not at room temperature. Fatty fish on the other hand, is better served tepid than chilled from the fridge. This splendid pairing meet here in this salad, a good contrast to one another. I've used chives as the main seasoning here, but I sometimes add coriander leaves too, a good handful of them, roughly chopped and thrown in at the end. Great picnic fodder this, by the way, especially packed into takeaway containers.

Cold salmon noodle salad

Serves 2

125g rice noodles
2 pieces of salmon fillet approximately 200g each
Groundnut oil
3 tblsp soy and oyster sauce mixed
1 tsp caster sugar
3 limes
1 or 2 bird's eye chilli
A handful of chives, chopped
A handful coriander leaves
2 tblsp toasted sesame seeds

Bring a deep pan of water to the boil. Slide in the noodles, turn off the heat and leave for four minutes. Drain and tip into a bowl. Mix the nam pla and sugar with the juice of two of the limes in a small bowl.

Chop the chilli finely, removing the seeds if you wish (leaving them in will make it hotter) and add it to the dressing with most of the finely chopped chives (and coriander) leaves. Save a few for serving. Toss the dressing with the noodles and leave to cool. Refrigerate for at least an hour so that the noodles are well chilled.

Place the salmon in a grill pan. Rub with a little oil, season with salt and black pepper and squeeze over the remaining lime. Grill for 10 to 12 minutes or so, till the flesh is opaque and the flakes of fish can be pulled easily apart. Leave to cool to room temperature.

Divide the noodles between two plates, then break the fish into broad chunks and scatter with the toasted sesame seeds and remaining herbs.

Eat with chopsticks, naturally...