Salmon Fillet with Thai Rice Noodle Salad
This salmon fillet recipe is fresh, fast, and full of flavour. With bold, punchy seasonings and a crisp, colourful salad, it’s the kind of dish that feels a little special without any fuss. Easy to cook, fun to eat, and perfect for a midweek win.
Cook time: 20 minutes
Recipe serves: 4
Ingredients
14 x 160 g Salmon Fillets
1 x 400g Rice Stick Noodles
8 x Chopped Baby corn
2 x Chopped Pak Choi
4 x Tender stem Broccolli
100g Beansprouts
2 x Shredded Spring Onion
30 g Chopped Ginger
30 g Chopped Garlic
Pinch Chinese 5 Spices
100 ml Thai Sweet Chilli Sauce
100 ml Soy Sauce
50 ml Sesame Oil
The method
1. Place the salmon in a bowl with 15 g of chopped ginger and garlic and 50 ml soy sauce. Cover and marinate for a minimum of 3 hours.
2. To make the salad, cook the rice noodles according to packet instructions, then refresh and drain. Heat the sesame oil in a pan and quickly fry the broccoli until crispy; remove and set aside. In the same pan, stir-fry the remaining vegetables for about 45 seconds. Add the noodles, crispy broccoli, remaining 15 g of ginger and garlic, soy sauce and five spice, then toss well to combine.
3. Cook the salmon in the oven at 170°C for 12–15 minutes, or until just cooked through.
4. To serve, place the salad on a plate, top with the salmon, and finish with a drizzle of sweet chilli sauce.
Salmon Fillet with Thai Rice Noodle Salad
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Why not try some of our other delicious recipes?
Niku Dango - Japanese Style Pork Meatballs with Rice
Kerala Style Duck Curry with Pilau Rice and Naan Bread
Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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