Salmon and Rice Noodle Warm Salad

Salmon and rice noodle warm salad

Photo by Cristina Gonzalez

I have just returned from Spain… 5 amazing weeks of sun, family, friends and good food… what else can anyone hope for on a good holiday?

Came back loaded with ideas but somehow craving Asian food… what? And on the healthy side if I might; the days of endless tapas and chorizo loaded subs are gone… for the time being anyway… but let’s not despair, let’s make it fun, easy and tasty; smiles all around! That is exactly what I need… God, it is hard coming back from holiday… But I must confess, I am happy to be home and back in my kitchen… it is all about the small things, even if everything else fails, I can always fold back to my stove and my chopping board ;0) and whip up something amazing to save the day, yep I am simple like that.

Here is something seriously good, super healthy (or as healthy as I can bear on my post-vacation blues)  and easy to prepare; I like using the microwave to cook fresh salmon, it is quick and the salmon retains all its juiciness not to mention you get zero fishy odors floating in your home. You can add any veggies you have handy, but it wouldn’t hurt to give the dish some true Asian flair… just for a change.

Mmmm… I just remembered these super-tasty meatballs smothered in a thick tomato sauce I tried in a tapas bar back home… oh well I guess the Asian crave is over!

Salmon and rice noodle warm salad

Salmon and rice noodle warms salad

Salmon & rice noodles warm salad

Photo by Cristina Gonzalez

Salmon and Rice Noodle Warm Salad

Yield: 4 Servings


  • 130g (4.5oz) dried stick rice noodles
  • oil spray
  • 100g (3 oz) bean sprouts
  • 3 x Shanghai Bok Choy (baby bok choy)
  • 150g (5oz) Snow peas
  • 700g (1.5 lb) fresh salmon fillets (skin on)
  • Salmon Glaze
  • 2 teaspoons soy sauce
  • 2 teaspoons crushed ginger
  • 1 tablespoon sweet chili sauce
  • squeeze of lemon
  • Dressing
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar (or white wine vinegar)
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed ginger
  • 1/2 teaspoon crushed garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon honey
  • To Serve (optional)
  • sesame seeds
  • lemon wedges
  • crispy shallots (sold in Asian Markets) or the Asian supermarket section


  1. Cook noodles according packet directions. Drain and spray with some oil (to prevent them from sticking to each other) tossing them carefully. Set aside
  2. Steam, boil or microwave your vegetables until crisp tender. Reserve
  3. Mix salmon glaze ingredients in a small bowl
  4. Place salmon on a microwave-safe tray sprayed with oil. Top with glaze. Cover with cling film, poke a couple of holes and cook in the microwave for 2 - 3 minutes (or until the salmon has just turned soft pink; you want the salmon just cooked to retain maximum juiciness) Cool salmon slightly. Pick salmon flesh discarding bones & skin. Set aside and reserve all juices in a small jug
  5. Add all the dressing ingredients to the small jug with the salmon juices reserved. Stir to combine
  6. To Serve
  7. Place some rice noodles in the bottom of 4 plates, top with warm cooked vegetables and salmon chunks. Drizzle with the dressing. Scatter some sesame seeds and crispy shallots on top

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