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Salmon Noodle Salad

This salmon noodle salad is the perfect combination of flavors and textures, and it's a great option for a quick and easy meal that's also healthy and satisfying.

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Salmon Noodle Salad

Recipe by Zoe

Serves 2
Per serve
CALS – 672g
P-36.3g C-69g F-25.2g

Ingredients

2 Fillets Salmon or ocean trout, skin on or off (approx. 125g ea) seasoned with salt, pepper, 1tbsp Olive Oil, lemon and a sprinkle of sumac
68g Rice Noodles (2 nests)
1 Cucumber chopped
3 Radish thinly sliced
1 Zucchini sliced into ribbons (use potato peeler)
Purple Cabbage thinly sliced into a bowl dressed in lemon
Big handful baby spinach
1/2 C (80g) Frozen Edamame/Soybeans
THE HERO! – THE DRESSING
Perfect amount for 2 bowls!
3 tbsp fish sauce
Dash of sesame oil
1 Tbsp Sesame seeds
1/2 Finely chopped chilli OR 1/2 tsp chilli flake
1 Tbsp honey
2 Limes juiced
2 Garlic cloves, crushed & finely chopped

Directions

Preheat oven to 180 degrees and prepare your salmon on a tray skin side up add one last sprinkle of salt to skin
Prepare your cucumber, radish, zucchini, cabbage and spinach
Prepare your edamame as per packet
Combine all dressing ingredients in a small bowl
Bring a large pot of water to a boil
Place your salmon in the oven, set a timer for 12mins (cooking time may vary depending on your salmon/fish portion size)
Cook your noodles as per packet directions then drain
Bring your bowl together!
Place your noodles in first, load up on your salad bits, use a fork to roughly flake/break up your salmon piece, and place on top
Dress your bowl with the fabulous dressing

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