Salmon ceviche with sesame noodles

Serves: 6

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Total Time: 20

Prep Time: 20

• 4  x 125g very fresh salmon fillets, skinned
• Half tablespoon(s) olive oil
• Juice of 3 limes
• 250 gram(s) fine rice noodles
• 1 small handful of green beans, topped and tailed
• 3  spring onions, finely sliced
• 1 large handful of coriander, roughly chopped
• 1 tablespoon(s) each poppy and sesame seeds, mixed
• For the dressing
• 3 tablespoon(s) olive oil
• 1 tablespoon(s) toasted sesame oil
• 1 tablespoon(s) light soy sauce
• 2 tablespoon(s) sesame seeds

Method

1. Put the salmon fillets in a shallow non-metallic dish and drizzle over the olive oil. Turn once to coat both sides. Sprinkle with the salt and leave for 10sec. Pour over the lime juice and allow to stand for 15min, during which time the salmon will 'cook' in the acidic juices of the lime.
2. Put the noodles into a large bowl. Cut the beans into short lengths and add to the noodles. Pour over enough boiling water to cover and put to one side to soften according to the instructions on the pack - around 4min.
3. Meanwhile, make the dressing: whisk together the olive oil, sesame oil, soy sauce, chilli and sesame seeds. Season to taste. Drain the noodles and beans, return to the bowl, then add the spring onions, cucumber and most of the coriander. Pour over the dressing and toss well.
4. Pour off the lime juice from the salmon and discard, then sprinkle the poppy seeds and sesame seeds over the fish. Cut each fillet diagonally into thick slices. Divide the noodles among four plates. Garnish with remaining coriander and arrange the fish slices on top.

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