Seared salmon with Thai strawberry sauce
Seared salmon with Thai strawberry sauce Incredibly versatile, strawberries taste great added to sweet chilli dipping sauce, with extra chilli and ginger for an
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Ingredients
- 250g (9oz) strawberries, hulled
- ½-1 red chilli, halved, deseeded, finely chopped
- 2.5cm (1 inch) piece root ginger, peeled, grated
- 1 tablespoon sweet chilli dipping sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 4 salmon steaks, each about 150g (5oz)
- 200g (7oz) thin rice noodles
- 1 tablespoon sunflower oil
- 300g (10oz) stir fry vegetables with bamboo shoots and water chestnuts
- 150g (5oz) frozen edamame beans
- Small handful fresh coriander, roughly chopped
- Lime wedges to serve
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