Yum Woon Sen Salmon

By: Pachanida Lalam

Ingredients

2 frozen salmon fillets
120g dry mung bean vermicelli noodles
Half a punnet of grape tomatoes
1/4 cup onion/shallot
2-4 inner small stalks of celery
Approx. 10 sprigs of coriander
3 cloves of garlic
3 bird's eye chillies
3-4 tbsp Squid Brand fish sauce
4-6 tbsp lime juice
1-2 tbsp palm sugar
A handful of kale-slaw mix (shredded kale, carrot, cabbage, Chinese broccoli, beetroot)
Half a Lebanese cucumber

Soak the vermicelli in room temperature water and cook frozen salmon fillets in the air fryer at 200 two °C while you prepare the rest of the dish (approx. 15 mins).
Cut off the leafy part of the coriander and set aside. Chop the remaining stems into smaller bits and add to a mortar and pestle (I like to include the route for added fragrance). Add garlic chilli and palm sugar to the mortar and pestle and pound into a paste. Add fish sauce and lime juice to complete the dressing.
Cut of the leafy top of the celery stalks, roughly chop or break them up and add to a mixing bowl. Do the same to the leafy coriander parts that were set aside. julienne the onion, celery stalks, and cucumber, add to the mix. Half the grape tomatoes and add to the mixing bowl, along with a handful of kale slaw.
Drain the soaking vermicelli noodles, and cover them again in the same bowl with boiling hot water - soak for two minutes or so. Remove the cooked salmon fillets from the air fryer and roughly break into flaky chunks. Once the noodles are cooked and bouncy, drain and add to the salad mix. Pour over dressing, top with salmon chunks. mix and serve immediately.