Glass noodle salad with salmon, fennel and carrots

Ingredients for 2 servings:

• 100 g glass noodles
• 250 g salmon, cooked, not smoked salmon
• 1 fennel bulb(s), small
• 3 carrots
• 2 garlic cloves
• some ginger, fresh
• some oil, neutral
• ½ orange(s), juice and peel
• 1 tbsp orange marmalade
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sesame oil, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

crossover, Asian spiced

Soak the glass noodles in hot water for about five minutes according to the package instructions, drain well, and chop lightly. Trim the fennel bulb, setting the greens aside, peel the carrots, and slice or chop both into sticks. Briefly sauté the vegetables in the heated oil, then add the peeled and crushed or grated ginger and garlic. For the dressing, rinse and dry the orange, peel off the skin with a zester, and squeeze out the juice. Mix both with the orange marmalade, soy sauce, and rice vinegar. Whisk in the sesame oil. Mix the glass noodles and vegetables with the dressing and season to taste. Cut the salmon into bite-sized pieces and carefully fold in. Serve sprinkled with the finely torn fennel greens.