Salmon with Thai-style dressing

title="Salmon with Thai-style dressing"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-Thai-style-dressing.jpg" srcset="https://img.taste.com.au/OJb-aVNr/w720-h480-cfill-q80/taste/2016/11/salmon-with-thai-style-dressing-9208-1.jpeg 720w, https://img.taste.com.au/XTsa1bZ-/w643-h428-cfill-q90/taste/2016/11/salmon-with-thai-style-dressing-9208-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with Thai-style dressing"
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(4) Rate it

• 0:10 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

Featured in
Noodle recipes, Nutrition information

Ingredients

• 250g packet rice stick noodles


• 1/3 cup (80ml) sweet chilli sauce, plus extra to serve


• 1/2 cup (125ml) lime juice


• 1 tablespoon fish sauce


• 2 tablespoons finely chopped coriander leaves, plus extra leaves to garnish


• 1/2 cup finely chopped mint leaves


• 1 teaspoon grated ginger


• 1 teaspoon grated garlic


• 4 x 150g skinless salmon fillets


• 1 tablespoon vegetable oil


• Chopped peanuts, to serve


• Finely sliced red chilli, to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  Place noodles in a bowl, cover with boiling water. Soak for 5 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place sweet chilli, lime juice, fish sauce, herbs, garlic and ginger in a bowl with 1/2 cup (125ml) warm water. Stir to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a chargrill or barbecue to high. Brush salmon with oil and cook for 2 minutes each side or until just cooked through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Drain and rinse noodles, toss with half the dressing. Place on plates, top with salmon and pour over remaining dressing. Garnish with extra coriander, peanuts and chilli.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2053 kj

  Energy




• 21g

  Fat Total




• 5g

  Saturated Fat




• 2g

  Fibre




• 39g

  Protein




• 98mg

  Cholesterol




• 683.46mg

  Sodium




• 9g

  Carbs (sugar)




• 35g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little


• Image credit: Mark Roper


• Publication: Taste.com.au

Source: taste.com.au