Salmon with Thai-style dressing

Salmon with Thai-style dressing

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  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Featured in
Noodle recipes, Nutrition information


  • 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


  • 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


  • 2053 kj


  • 21g

    Fat Total

  • 5g

    Saturated Fat

  • 2g


  • 39g


  • 98mg


  • 683.46mg


  • 9g

    Carbs (sugar)

  • 35g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication:


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