• Marinade:
  • 1 Tbsp brown sugar
  • ½ tsp Gregg's Ground Lemongrass
  • 2 Tbsp reduced salt soy sauce
  • 1 Tbsp lime or lemon juice
  • 1 tsp sesame oil
  • 2 cm piece of ginger, peeled and finely grated

  • 4 x 125g pieces salmon fillet, skin on

  • 125 g rice vermicelli noodles
  • 100 g snow peas, finely sliced
  • 2 spring onions, thinly sliced
  • 1 small red capsicum, deseeded and thinly sliced
  • ½ Lebanese cucumber, halved lengthwise and thinly sliced
  • ½ firm mango, peeled and thinly sliced

  • Dressing:
  • 3 Tbsp Wattie's Sweet Chilli Sauce
  • 1 Tbsp lime or lemon juice
  • ½ Tbsp fish sauce
  • 1 Tbsp reduced salt soy sauce
  • 1 tsp sesame oil
  1. To prepare the marinade: Mix all the ingredients together. Place the salmon fillets skin side uppermost in a dish and pour over the marinade. Cover. Refrigerate for 20 minutes.
  2. Place rice noodles in a bowl and pour over boiling water. Allow to stand for 2-3 minutes to soften. Drain. Rinse with cold water and drain again, squeezing out any excess water. Cut the noodles into smaller lengths and place back in the bowl.
  3. Add snow peas, spring onions, red capsicum, cucumber and mango.
  4. To make the dressing whisk together all the ingredients. Add to the salad and toss to coat.
  5. Pre heat a BBQ to a medium temperature. Place the salmon on the oiled BBQ plate skin side up and cook for 4 minutes. Carefully turn the salmon and cook the other side for 2-4 minutes, until just cooked.
  6. Serve the salmon on the noodle salad and garnish with coriander leaves.

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