Asian salads are my summer anthem. People will accuse me of being totally biased (and I probably am), but I firmly believe that Asian salads are the tastiest salads.

Loaded with fresh flavours and zingy dressings, they're a kaleidoscope of colours and textures, and a far cry from mayo-laden potato and pasta salads popular in Western cuisine.

They're just so much more interesting, too. Thai beef salad. Green papaya salad. Indonesian gado gado. And my Asian glazed salmon with vermicelli noodle salad!

This isn't an authentic recipe from any particular country, but the sweet-sour-salty lime dressing flavours stay true to south-east Asian cuisine. It's a little bit Thai, a little bit Vietnamese, and a whole lot of yum!

Asian glazed salmon vermicelli noodle salad

This dish is made for hot summer nights, lazy lunches with friends and summer barbies by the beach. The salmon is best served warm or at room temperature rather than piping hot, so it's fabulous transportable food to take to gatherings. Just keep the components separate then toss it all together just before serving.

INGREDIENTS

Double duty dressing/marinade base

• 6 tbsp light soy sauce
• 7½ tbsp lime juice
• 2½ tbsp mirin
• 2½ tsp ginger, finely grated
• 2 garlic cloves, minced

Glazed salmon

• 3 tbsp honey (or maple syrup)
• 600g skinless boneless salmon fillets
• 1 tbsp neutral oil, for cooking (I used canola oil)

Noodle salad dressing

• 4 tbsp grapeseed or other neutral oil
• 1-2 bird's eye chillies, deseeded and finely chopped

Vermicelli noodle salad

• 150g dried rice vermicelli noodles, cooked according to packet instructions then drained well to remove excess water, and cooled to room temperature
• 2 carrots, julienned
• 4 cups finely shredded green cabbage
• 250g cherry tomatoes, halved
• 3 spring onions, finely sliced on the diagonal
• 1 cup mint leaves, lightly packed
• 1 cup coriander leaves
• fried shallots (store bought), to garnish

METHOD

1. Place the double duty dressing/marinade ingredients in a jar and shake well. Transfer 5 tablespoons to a ziplock bag. (Reserve remaining dressing in the jar.) Add honey to the bag, then mix. Add salmon, massage to coat well, then marinade for 20 minutes, up to overnight.
   
2. Add grapeseed oil and chilli to the jar of remaining dressing. Shake well, then set aside.
   
3. Heat 1 tablespoon oil in a skillet over medium high heat. Add salmon and cook for 3 minutes. Turn, then cook the other side for 2 minutes, then remove. Cool for at least 5 minutes, then flake into large chunks.
   
4. Place noodle salad ingredients in a large bowl, toss with most of the dressing. Transfer to serving platter, top with salmon. Drizzle with remaining dressing, sprinkle with crispy shallots and serve immediately.

Serves 4 as a main

Recipe from Nagi Maehashi of RecipeTin Eats