Rice vermicelli with endive, pan-seared salmon, and lime

• AH Mihoen 250 g
• Zalmfilet 300 g
• restaurant Shichimi Togarashi 6 g
• AH Limoenen 25 g
• AH Groene asperges 350 g
• AH Sushi gember 15 g
• AH Arachide olie 15 ml
• Sojasaus 45 ml
• AH Andijvie gesneden 400 g

1. Prepare the rice vermicelli according to the package instructions, rinse under cold water, and drain thoroughly. 2. Season the salmon on all sides with shichimi togarashi. 3. Sear the salmon in a dry non-stick pan over medium-high heat for 8 minutes until nearly cooked, flipping halfway through. 4. Cover with foil and let rest for 5 minutes. Meanwhile, juice half the lime and slice the remaining half. 5. Trim the woody ends off the asparagus and cut into 2 cm pieces. Finely chop the ginger. 6. Stir-fry the asparagus in a wok with oil over high heat for 3 minutes. Add the ginger, soy sauce, and endive, cooking for another 2 minutes. 7. Toss the vermicelli into the vegetable mixture and heat through for 2 minutes while stirring. Season with 1 tablespoon of lime juice. 8. Break the salmon into pieces and top the noodles with the lime slices.