Nadia Lim’s Vietnamese salmon salad with fried noodles

Nadia Lim’s Vietnamese salmon salad with fried noodles

Recipe by Nadia Lim

Recipe by Nadia Lim

PREHEAT oven to 220°C. Line a small oven tray with baking paper. Bring a medium pot of salted water to the boil.

  1. Pat salmon dry with paper towels and remove any remaining scales or pin bones. Combine with soy sauce, ginger, garlic and honey in a small dish. Set aside to marinate for about 10 minutes.
  2. 2. Place noodles in pot of boiling water, stir, cover and turn off heat. Leave for 4–6 minutes until al dente (just tender). Drain and toss with a drizzle of sesame oil. Snip in a few place to make them easier to eat.
  3. 3. Remove salmon from marinade (reserve marinade), place on prepared tray and bake for about 8 minutes for medium, or until cooked to your liking.
  4. 4. Heat a drizzle of oil in a medium fry-pan or wok (preferably nonstick) on medium to high heat and stir-fry noodles for 2–3 minutes, until noodles are just going crispy. Pour in reserved marinade and fish/soy sauce and toss to combine well.
  5. 5. In a medium bowl, combine cabbage, asparagus, apple, shallot and herbs. Mix all dressing ingredients together and toss half through salad, to taste.

TO SERVE, place some noodles onto a plate and top with salad and salmon. Drizzle over remaining dressing and sprinkle with herbs.


Vietnamese salmon salad

150g salmon fillet

2 tablespoon soy sauce

1 teaspoon finely grated ginger

1 clove garlic, minced

1 teaspoon runny honey

1 cup finely shredded savoy cabbage

2 asparagus spears, finely sliced on an angle

½ apple, core removed and cut into thin matchsticks or grated

¼ – ½ shallot, finely sliced

2 tablespoons chopped coriander and mint leaves



80g stick noodles

Drizzle of sesame oil

Drizzle of fish or soy sauce



r½ teaspoon runny honey

1 tablespoon fish or soy sauce

1 tablespoon lemon juice

1 tablespoon chopped coriander and mint leaves, to serve


Recipe by kiwi chef, Nadia Lim

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