Sticky salmon noodle salad

Cooking Fish Sticky salmon noodle salad

Tuck into a super easy midweek meal of sticky salmon flaked through salad.

Lables: Egg free Lactose free Milk free
  1. Combine sugar, soya sauce, garlic and ginger in a shallow glass or ceramic dish. Add salmon. Turn to coat. Cover. Refrigerate for 30 minutes for flavours to develop, turning after 15 minutes.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse. Drain. Transfer to a bowl. Add cucumber, onion, lettuce, tomato, mint and coriander. Toss to combine.
  3. Heat oil in a frying pan. Remove salmon from marinade. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Using a fork, flake salmon. Add to noodle mixture. Drizzle with sweet chilli sauce. Toss to combine. Serve.

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2 tbsp brown sugar
2 tbsp Ayam soya sauce
1 garlic clove, crushed
2cm piece fresh ginger, peeled, sliced
200g salmon fillet
1/2 x 270g packet dried somen noodles
1 small Lebanese cucumber, halved, sliced diagonally
2 green onions, thinly sliced
50g mixed lettuce leaves
125g cherry tomatoes, halved
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh coriander leaves
2 tsp peanut oil
2 tbsp sweet chilli sauce

Adv

Autors
Preparation time
40
Cooking time
05
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Fish
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