Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Makes 4
Prep Time 20 minutes plus 20 minutes marinating
Cook Time 7-8 minutes
Intermediate
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 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. Step 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. Step 3
Add snow peas, spring onions, red capsicum, cucumber and mango. Step 4
To make the dressing whisk together all the ingredients. Add to the salad and toss to coat. Step 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. Step 6
Serve the salmon on the noodle salad and garnish with coriander leaves. Tips
What do I need?
Select All
1
1 Tbsp brown sugar
2
½ tsp Gregg's Ground Lemongrass
3
2 Tbsp reduced salt soy sauce
4
1 Tbsp lime or lemon juice
5
1 tsp sesame oil
6
2 cm piece of ginger, peeled and finely grated
7
4 x 125g pieces salmon fillet, skin on
8
125 g rice vermicelli noodles
9
100 g snow peas, finely sliced
10
2 spring onions, thinly sliced
11
1 small red capsicum, deseeded and thinly sliced
12
½ Lebanese cucumber, halved lengthwise and thinly sliced
13
½ firm mango, peeled and thinly sliced
14
3 Tbsp Wattie's Sweet Chilli Sauce
15
1 Tbsp lime or lemon juice
16
½ Tbsp fish sauce
17
1 Tbsp reduced salt soy sauce
18
1 tsp sesame oil
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
624547:624547
