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BBQ Asian Salmon and Rice Noodle Salad
BBQ Asian Salmon and Rice Noodle Salad

BBQ Asian Salmon and Rice Noodle Salad

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Cook Minutes 48 Min
Prep : 20 minutes plus 20 minutes marinating Cook: 7-8 minutes DIFF : A Little More Effort
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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
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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.
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