Asian-style salmon salad
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Serves:     people
Notes from Anna
  • A fabulously fast and zesty weekday meal bursting with fibre, antioxidants, minerals and healthy fats. On the table in just 20 minutes.


  2. Line a baking tray with foil and arrange the salmon fillets on it.
  3. Mix the juice of 1 lime with the lemon juice and drizzle over the salmon. Sprinkle the fillets with a generous grinding of black pepper and grill for 10 -12 minutes.
  4. Bring a large pan of water to the boil and cook the noodles according to packet instructions.
  5. Meanwhile, prepare the dressing by mixing together mirin, soy sauce and the juice of the two remaining limes. Heat a frying pan, add the mixed seeds and toast lightly for one minute. Add the toasted seeds to the dressing, mix together and set aside.
  6. Top, tail and slice the spring onions. Halve, deseed and finely slice the peppers. Shred the spinach leaves.
  7. Flake the salmon. Put the prepared vegetables in a salad bowl, add the salmon and noodles, pour over the dressing and toss lightly. Divide among four bowls and serve.

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