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Chilli salmon noodle salad with fresh herbs and lime

Chilli salmon noodle salad with fresh herbs and lime

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This Vietnamese-inspired salad is full of zip and zing.

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  • 4 lightly smoked salmon fillets
  • 1 tbsp olive oil, or sesame oil
  • 225g instant rice vermicelli noodles
  • 2 cloves garlic, peeled and finely chopped
  • 2 tsp palm sugar, or soft brown sugar
  • 6 tsp fish sauce
  • 2 tbsp rice vinegar
  • 30g fresh ginger, peeled and finely chopped
  • 3 red chillies, 1 deseeded and finely chopped, 2 sliced (for the topping)
  • 4 limes, (2 zested and juiced, 2 cut into wedges)
  • 60g coriander, half the leaves chopped and half left whole on the stem
  • ½ cucumber, halved lengthways, seeds removed and cut into thin slices (topping)
  • 150g radishes, thinly sliced (topping)
  • 4 carrots, cut into julienne strips (topping)
  • 6 spring onions, finely sliced (topping)
  • 75g pistachio nuts, half roughly chopped and half blitzed to a fine crumb (topping)


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Place the salmon fillets onto a non-stick oven tray, brush with the oil and cook for 18 mins. Remove and set aside.

Step 2

Meanwhile, put the noodles into a large bowl and cover with boiling water. Set aside for 10 mins.

Step 3

Make the chilli sauce by combining the garlic cloves, palm sugar, fish sauce, rice vinegar, ginger, 1 deseeded & chopped chilli, the zest and juice of 2 limes and 40ml water in a bowl.

Step 4

Drain the noodles and rinse under cold water, pour over half the sauce and add the chopped coriander. Stir to coat, then divide into shallow bowls or plates and arrange with the rest of the herbs and vegetables.

Step 5

Place a salmon fillet onto each serving of noodles and scatter over the toppings, finishing with a final drizzle of sauce and the lime wedges.

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