Asian Salmon Salad

I know its probably the end of salad season, and therefore not the best time to be posting this recipe. But to be honest, the weather has been all over the place and you never know, we may get one last blast of warmish weather before winter really takes root. I have been sitting on this recipe for a good few weeks and if I don't share it know, it may well get lost in my recipe notebook never to be made again.


I love all the flavours in this salad, the zingy fresh flavour of the lime along with the warmth of the chilli and the hint of sweetness from the honey. The vegetables are either raw or just blanched quickly so they retain that lovely crunch that contrasts the flakey, soft salmon and noodles. It really was a lovely salad and I am looking forward to some nice weather to be able to make it again. Just a shame the recipe came to me so late in the summer.

Serves: 2

Smartpoints Per Serving: 12 sp

Smartpoints on No Count: 5sp

Ingredients:

Salmon/Marinade:

2 Salmon Fillets 

Juice of 1/2 a Lime

2 tbsp Soy Sauce

1/2 tsp Fish Sauce

1 clove Garlic crushed

Salad:

50g Fine Rice Noodles

1 head Pak Choi

75g Baby Corn

75g Mange Tout

3 Spring Onion

1/2 Red Pepper

Small Bunch Coriander

Dressing:

Juice of 1/2 a Lime

1 tbsp Rice Vinegar

1 tbsp Sesame Oil

1 tsp Mirin

1 tsp Honey

1/2 a Red Chilli

To Serve:

Thinly sliced Red Chilli

1 tbsp Toasted Sesame Seeds

Lime wedges

Coriander leaves

Mix together all the ingredients for the marinade in a shallow bowl. Add the salmon, turn to coat, cover and leave to marinate in the fridge for at least 30 minutes. 

Preheat the oven to 180C & bake the salmon for 15 - 20 minutes until cooked through. 

While the salmon is cooking, prepare the salad. Slice the baby corn & mange tout in half. Slice the pak choi, separating the leafy top from the stems. Place the noodles in boiling water for 2-3 minutes, adding the baby corn, mange tout & pak choi stems for the last minute. Drain and plunge into ice water for a few minutes until totally cold. Drain well and set aside. Thinly slice the red pepper & spring onion (I slice the spring onion diagonally to get think longish slices) and roughly chop the coriander. Mix this through the noodles in a bowl large enough to toss with the dressing. 

Mix all the ingredients for the dressing and taste for seasoning. You can add a little more lime juice or a small bit of soy if the balance is not right. Pour over the noodle salad  & toss well. Divide the salad between 2 plates. 

Remove the salmon from the oven and leave to cool slightly on a cold plate for 3-4 minutes. Place the salmon on top of the salad and sprinkle over the sesame seeds. Place some sliced chilli on each fillet and then scatter over a few coriander leaves. Serve with a lime wedge.