- 2 tbsp olive oil
- 1 tbsp soy sauce, plus extra to serve
- 1 tbsp clear honey
- 1 tbsp sesame seeds
- 50g/1½oz fresh coconut, grated (or same amount of desiccated coconut, soaked in water and squeezed dry)
- 1 tbsp chopped fresh parsley
- 3 tomatoes, chopped
- 1 chilli, seeds removed, chopped
- 2 spring onions, chopped
- 100g/3½oz rice noodles, soaked in hot water until softened, drained
- 50g/1½oz salmon fillet, skinned, poached
- Place all the ingredients except the rice noodles and salmon into a bowl and mix together well to make a dressing.
- Pour the dressing over the rice noodles and mix together carefully.
- To serve, place the rice noodle salad into a serving bowl, top with the salmon and drizzle with soy sauce.