3 WAYS WITH... CANNED SALMON

This pantry staple is perfect for easy, affordable meals for two!

THAI-STYLE SALMON SALAD

SERVES 2 PREP 10 MINS

• 100g vermicelli rice noodles

• 210g can pink salmon, drained, fl aked • 1 cucumber, cut into ribbons • ½ cup mint leaves

• ½ cup coriander leaves

• 1 fresh long red chilli, thinly sliced

• ½ cup roasted cashews, chopped

• ¼ cup sweet chilli sauce

• 1 tbsp lime juice

• 1 tbsp fish sauce

1 Soak noodles in boiling water in a heat-proof bowl for 5 mins or until tender. Drain. Place in a serving bowl.

2 Add salmon, cucumber, mint, coriander, chilli and cashews to noodles. Whisk sweet chilli sauce, lime juice and fish sauce. Add dressing to salad, tossing to combine.

TINNED SALMON TIPS

HOW TO PREPARE IT Drain the salmon, then remove the skin.

Salmon bones are high in calcium and can be eaten or removed, if desired.