Sweet Chilli Salmon Salad Recipe

Sweet Chilli Salmon Salad


  • 500g
    vermicelli noodles
  • 1 bunch
    baby bok choy, trimmed and sliced
  • 150g
    snow peas, trimmed
  • 1 medium (120g)
    carrot, cut into thin strips
  • spray oil for cooking
  • 6 small (1.2kg)
    salmon fillets
  • 1/4 cup (60mL)
    lemon juice
  • 2 tbsp
    Sweet Chilli Sauce
  • 1 tsp
    ginger, grated
  • 400g Can
    baby corn, drained and halved lengthways
  • 1 medium (200g)
    red capsicum, thinly sliced
  • 1/4 cup (10g)
    coriander leaves

How to Cook

Prep Time: 20 minutes | Cooking Time: 6 minutes
  1. Place noodles in a large heatproof bowl; cover with boiling. Stand for 2 minutes. Add bok choy, snow peas, carrot top up with more boiling water if required to cover. Stand for 3 minutes, drain then cool in cold water, drain well. Set aside.

  2. Heat a large frying pan over medium heat; spray with oil; cook salmon for 3 minutes on each side or until cooked. Transfer to a plate, cover loosely and stand for 5 minutes.

  3. Meanwhile, in a large bowl combine lemon juice, Sweet Chilli Sauce and ginger. Add noodles and vegetables, toss well to combine.

  4. Divide salad between serving plates, top with salmon fillet and coriander.