Cold Salmon Noodle Salad Recipe

Name: Cold Salmon Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g rice noodles; 2 salmon fillets, about 200 g each; 3 tablespoons fish sauce; 4 teaspoons sugar; 3 limes; 1 -2 hot red chile; 2 tablespoons toasted sesame seeds; of fresh mint; fresh coriander; peanut oil

Servings: persons

1
Bring a deep pan of water to the boil, slide in the rice noodles, turn off the heat and leave covered for 4-6 minutes.
2
Drain and put in a serving bowl.
3
Mix the fish sauce and sugar with the juice from two of the limes and the chopped chilli.
4
You can either remove the seeds from the chilli or leave them in for a spicy salad.
5
Also add in a handful each of chopped mint and coriander and then pour over the noodles.
6
Put the dish in the fridge until well chilled (at least an hour).
7
Rub the salmon with a touch of the oil and then either grill in a pan on the stove or bake in your oven for 10-15 minutes, until done to your liking.
8
Let cool slightly until the salmon is about room temperature, then serve over the chilled noodles, with wedges of lime on the side.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g rice noodles, 2 salmon fillets, about 200 g each, 3 tablespoons fish sauce, 4 teaspoons sugar, and more.

Yes, Cold Salmon Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Salmon Noodle Salad

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