Date posted: 26/04/2019

Grilled Asian salmon with rice noodle salad

  • Serves 10
Votes: 3 Average: 5


For the Asian vegetable mix
Julienne carrot 80g
Julienne spring onions 30g
Julienne red cabbage 100g
Julienne sugar snaps 40g
Julienne red onions 30g
Julienne Chinese radish 60g
Everyday Favourites edamame soya beans 60g
For rest of recipe
Pier 7 raw Scottish salmon portions (skinless) 140 - 170g 10
Lee Kum Kee teriyaki sauce 100ml
Everyday Favourites extended life vegetable oil - tin 30ml
Wing Yip rice noodles 1kg
Asian vegetable mix 500g
Limes 5
Lion Korean BBQ sauce 100ml
Everyday Favourites sweet chilli sauce 120ml
Lee Kum Kee premium dark soy sauce 30ml
Everyday Favourites squeezy clear blossom honey 60g
Everyday Favourites extended life vegetable oil - tin 100ml
Everyday Favourites sesame seeds 15g
Crispy fried onions 50g


  1. Mix all vegetables together for the Asian vegetable mix.
  2. Pre heat the chargrill and brush the salmon with oil and teryiaki sauce - grill until cooked all the way through, leave to cool and then flake into chunks.
  3. Cook the rice noodles and refresh in cold water / drain and set to one side.
  4. Mix the Asian vegetable mix with the chilled rice noodles.
  5. Make the dressing by adding the zest and juice of 3 limes, Korean bbq sauce, sweet chilli sauce, soy sauce, honey and oil, then whisk until emulisified.
  6. Toast the sesame seeds until golden brown and set to one side.
  7. Toss the dressing with the noodles and serve into bowls, then top with the salmon, sesame seeds and crispy onions.
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