This recipe takes no more than 30 minutes preparation and cooking time. It can be served either warm or at room temperature with the minimum of fuss.
Ingredients
2 x 160 – 180g fillets of salmon or trout
1 clove garlic, finely sliced
white pepper
300mls virgin olive oil, more or less
40g glass or rice vermicelli noodles
1 red capsicum, seeded and cut into strips
1/4 bunch shallots
1 clove garlic extra, finely sliced
2 fresh mushrooms
2 tablespoons rice vinegar
1/2 tablespoon Kecap Manis (Indonesian sweet soy sauce)
sea salt, optional, to taste
baby salad leaves to serve
Preheat oven to its lowest setting, usually around 50 – 90°C. Skin the salmon and season with pepper. Place in an oven–proof dish to just fit the two fish fillets. Sprinkle with slivers of garlic and cover completely with olive oil. Place in the oven for no more than 15 minutes, until the fish is just done and still pink inside. While the fish is cooking, blanch noodles in boiling water. Using a little of the oil from the fish, sauté capsicum, additional garlic, mushrooms and shallots until the capsicum is soft but not brown. Remove the salmon fillets from the oil and drain on paper towel. Add rice vinegar and Kecap Manis to the pan. Shake. Drain noodles. Place a bed of noodles on each plate. Top with salmon, sprinkle with rock salt to taste, pour over contents of pan and serve. Can be served warm or at room temperature. Best not to refrigerate as this can harden the fish. Accompany with a salad of small leaves e.g. mizuna, baby endive etc.
Alternative Method
To decrease possible oil absorption by fish, brush the salmon with extra virgin olive oil, sprinkle with pepper and wrap firmly in foil. Cook in the oven in the same way and proceed as for the previous method.
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