Salmon Noodle Salad

By Nicola JaffreyRecipes
Salmon Noodle Salad
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Salmon Noodle Salad

Recipe by Embody NutritionCourse: Lunch
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 300g skinless salmon

  • 1 tbsp extra virgin olive oil

  • 200g brown rice vermicelli noodles

  • 1 cup edamame beans

  • 2 spring onions, finely sliced

  • 2 cups red cabbage, very finely shredded

  • 2 carrots, chopped into matchsticks

  • 1/2 cup fresh coriander

  • 3 tbsp sesame seeds

  • Dressing

  • ¼ cup fish sauce

  • 1 tsp sesame oil

  • 1 tbsp brown sugar

  • 1 tsp rice wine vinegar

  • 1 lime, juice squeezed

  • 1 red chilli, finely sliced

Method

  • Cook noodles according to packet instructions and set aside.
  • Season the salmon with a pinch of salt and pepper.
  • Heat olive oil in a fry pan and cook salmon for approximately 10-12 mins.
  • Combine dressing ingredients in a bowl and mix well.
  • In a serving bowl, mix together cooked noodles, edamame beans, spring onions, red cabbage, carrots and coriander.
  • Pour dressing over salad and mix.
  • Flake the salmon into the salad and give it a final mix
  • Top with sesame seeds and serve.

Notes

  • For a convenient option, swap the salmon for a tinned variety, and use a microwave brown rice cup instead.