Salmon & noodle salad

title="Salmon & noodle salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-noodle-salad.jpg" srcset="https://img.taste.com.au/pdpI93F1/w720-h480-cfill-q80/taste/2016/11/salmon-noodle-salad-27515-1.jpeg 720w, https://img.taste.com.au/nbYvhMwo/w643-h428-cfill-q90/taste/2016/11/salmon-noodle-salad-27515-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & noodle salad"
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(1) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Poaching salmon with aromatics is a great way to add flavour to low-fat Asian salads.

Featured in
Noodle recipes, Nutrition information

Ingredients

• 6 kaffir lime leaves


• 1 long red chilli, halved lengthways, deseeded


• 1 stem lemon grass, pale section only, halved lengthways


• 3 (about 750g) skinless salmon fillets


• 1 x 375g pkt thick rice noodles


• 200g snow peas, halved diagonally


• 1 x 100g pkt baby Asian greens


• 80ml (1/3 cup) sweet chilli sauce


• 2 tablespoons soy sauce


• 2 tablespoons fresh lime juice


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Add enough water to a large frying pan to reach a depth of 4cm. Add lime leaves, chilli and lemon grass and bring to a simmer over medium heat. Add the salmon and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the salmon to a plate. Flake the salmon into large pieces.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, place noodles in a bowl and cover with boiling water. Set aside for 10 minutes. Add snow peas and set aside for 3 minutes. Drain. Return to bowl. Add Asian greens and combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine the sweet chilli sauce, soy sauce and lime juice in a small jug.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add half the dressing to the noodle mixture and toss to combine. Add salmon and combine. Divide among serving bowls. Drizzle over the remaining dressing. Serve with lime wedges.
  
  
  

• High protein


• Low carb


• Low fat


• Low kilojoule


• Lower gi

Nutrition

• 1730 kj

  Energy




• 7.5g

  Fat Total




• 1.5g

  Saturated Fat




• 4g

  Fibre




• 44g

  Protein







• 43g

  Carbs (total)

All nutrition values are per serve

• Author: Michelle Southan


• Image credit: Chris Chen


• Publication: Australian Good Taste

Source: taste.com.au