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Salmon noodle salad with ginger and lime dressing
- Step 1
Cook noodles according to packet instructions. Drain.
- Step 2
Meanwhile prepare dressing - combine peanut oil, lime juice, honey, ginger, sesame oil, ketjap manis and chilli in a jar and shake.
- Step 3
Toss together cooked noodles, snow peas, chili, cucumber, broccoli.
- Step 4
Flake cooked salmon into chunks and scatter over noodles. Pour over dressing. Garnish with fresh herbs.
120g dried thick egg noodles, cooked
70g snow peas, finely sliced
1 long red chilli , cut into thin strips
1 small cucumber, thinly sliced
1/2 head of baby broccoli, cut into tiny flowerettes*
150g pack Tassal Cooked Salmon (previously Hot Smoked Salmon)
Ginger and lime dressing
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons honey
1 teaspoon grated ginger
1 teaspoon sesame oil
3 teaspoons sweet soy sauce (ketjap manis)
1/2 teaspoon finely chopped birds eye chilli, optional
Fresh coriander and mint, to serve
* Raw broccoli is delicious in salads. Use the leftover tender stem of the baby broccoli in a stir fry