Nuoc Cham Salmon with Fresh Linguine

Stage:

4 salmon fillets (as in your recipe)

100 ml Blue Dragon Nuoc Cham Vietnamese Dipping Sauce

Fresh linguine (enough for 4 servings; usually ~400 g)

Garnish: sliced green onion, cilantro leaves, lime wedges

Season: Coriander, sesame seeds, micro--greens, green-onions, jalapeno peppers

Cook salmon as before

Bake the salmon in the Nuoc Cham at 350°F for 20–25 minutes.

Remove salmon to a platter. Broil the sauce in the dish for 1–2 minutes until slightly thickened.

Cook the fresh linguine (or available soft noodle)

Serve the pasta in a wide bowl with the salmon on top

Pour liquid from roasting tray over salmon and noodles.

Coriander, sesame seeds, micro--greens, green-onions, jalapeno peppers

Garnish with green onion, cilantro, and a squeeze of lime.

Dish: