Spicy Salmon With Vermicelli Noodle Salad

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (352.9 g)
  • Calories 491.1
  • Total Fat - 16.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 114.4 mg
  • Sodium - 146.1 mg
  • Total Carbohydrate - 49.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 14.5 g
  • Protein - 37.9 g
  • Calcium - 103.1 mg
  • Iron - 4.1 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.9 mg

Step 1

Place noodles in a large, heatproof bowl and cover with boiling water and let stand for 10 minutes and then drain and rinse under cold water.

Step 2

Drain well and return to bowl and cut into shorter lengths, using kitchen scissors.

Step 3

Meanwhile, heat a large, non-stick frying pan over a high heat and add salmon and cook for about 3 to 4 minutes on each side, or until cooked to your liking and remove from and set to one side.

Step 4

Add carrot, cucumber and onions to noodles in bowl and toss well.

Step 5

Combine sauces and honey in a small jug and mix well.

Step 6

Serve salmon with salad and lime wedges and drizzle with sauce mixture and sprinkle with sesame seeds.

Tips & Variations

No special items needed.



We enjoyed this salmon and salad although I made some changes to the salad part -- I couldn't find any cucumbers or the tonkatsu sauce -- used hoisin sauce instead of the specified sauce and it was enjoyed by all. Thanks for sharing this easy idea for dinner.

review by:
(10 Apr 2020)