Sticky Salmon Noodle Salad
Created by ImPat on November 10, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 5m
- Recipe #15802
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 garlic clove (finely chopped)
- 1 piece (2 cm) gingerroot (peeled sliced)
- 200 grams fresh salmon fillets
- 135 grams dry somen noodles (dried 1/2 packet)
- 2 cucumbers (lebanese, halved sliced diagonally)
- 2 spring onions (thinly sliced)
- 50 grams lettuce leaves (mixed)
- 125 grams cherry tomatoes (halved)
- 2 tablespoons mint (leaves fresh chopped)
- 2 tablespoons coriander (leaves fresh chopped)
- 2 teaspoons oil (peanut oil)
- 2 tablespoons chili sauce (sweet)
How to Make
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Step 1: Combine sugar, soya sauce, garlic and ginger in a shallow glass or ceramic dish and add salmon ad turn to coat and then cover and refrigerate for 30 minutes for flavour to develop, turning after 15 minutes.
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Step 2: Meanwhile place noodles in a heatproff bowl and cover with boiling water and stand for 5 minutes or until tender and then drain, rinse, drain.
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Step 3: Transfer to a bowl and add cucumber, onion, lettuce, tomato, mint and coriander and toss to combine.
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Step 4: Heat oil in a frying pan and remove salmon from marinade.
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Step 5: Cook for 2 to 3 minutes each side for medium or until cooked to your liking.
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Step 6: Transfer to a plate and using a fork flake the salmon and then add to thye noodle mixture.
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Step 7: Drizzle with sweet chilli sauce and toss to combine and serve.
Nutritional Facts
- Serving Size: 1 (466.1 g)
- Calories 561.7
- Total Fat - 13.1 g
- Saturated Fat - 2 g
- Cholesterol - 55.6 mg
- Sodium - 2768 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 8.5 g
- Sugars - 19.5 g
- Protein - 32.1 g
- Calcium - 123.1 mg
- Iron - 3.8 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.4 mg