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Sarah’s Asian Salmon Salad


Time preparation20mn

Time cooking6mn

Time Total26mn


500g dried rice vermicelli noodles

1 bunch baby bok choy, trimmed and sliced

150g snow peas, trimmed

1 medium (120g) carrot, cut into thin strips

spray oil for cooking

6 small (1.2kg) salmon fillets

¼ cup (60mL) lemon juice

2 tbsp sweet chilli sauce

1 tsp grated ginger

400g can baby corn drained and halved lengthways

1 medium (200g) red capsicum, cut into thin strips

¼ cup (10g) coriander leaves


  1. Place noodles in a large heatproof bowl; pour over enough boiling water to cover. Stand for 10 minutes; drain well. Set aside.
  2. Place bok choy, snow peas and carrot in a heatproof bowl; pour over enough boiling water to cover; stand 3 minutes; drain well.
  3. Heat a large frying pan over medium heat; spray with oil; cook salmon for 3 minutes on each side or until cooked. Transfer to a plate, cover loosely and stand for 5 minutes.
  4. Meanwhile, in a large bowl combine lemon juice, sweet chilli sauce and ginger. Add noodles, vegetables, corn and capsicum, toss well to combine.
  5. Divide salad between serving plates, top with salmon fillet and coriander.

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