Thai Style Salmon On Coconut Milk Noodles - cooking recipe

Ingredients

MARINADE
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
pepper
1 1/2 lbs skinless salmon fillet
NOODLES
150 g rice vermicelli
1/4 cup olive oil
1 teaspoon curry powder
1/2 teaspoon turmeric
salt and pepper
COCONUT MILK SAUCE
1 (14 ounce) can coconut milk
1 tablespoon fresh ginger, grated
1/4 cup corn kernel
1/2 red bell pepper, diced
salt and pepper
cilantro leaves or chives, chopped for garnish

Preparation

Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
Spread the noodles on a large clean cloth and let rest for 10 minutes.
Preheat the grill, setting the burners to medium.
Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.