½ Lebanese cucumber, halved lengthwise and thinly sliced
½ firm mango, peeled and thinly sliced
Dressing:
3 Tbsp Wattie's Sweet Chilli Sauce
1 Tbsp lime or lemon juice
½ Tbsp fish sauce
1 Tbsp reduced salt soy sauce
1 tsp sesame oil
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
To prepare the marinade: Mix all the ingredients together. Place the salmon fillets skin side uppermost in a dish and pour over the marinade. Cover. Refrigerate for 20 minutes.
Step 2
Place rice noodles in a bowl and pour over boiling water. Allow to stand for 2-3 minutes to soften. Drain. Rinse with cold water and drain again, squeezing out any excess water. Cut the noodles into smaller lengths and place back in the bowl.
Step 3
Add snow peas, spring onions, red capsicum, cucumber and mango.
Step 4
To make the dressing whisk together all the ingredients. Add to the salad and toss to coat.
Step 5
Pre heat a BBQ to a medium temperature. Place the salmon on the oiled BBQ plate skin side up and cook for 4 minutes. Carefully turn the salmon and cook the other side for 2-4 minutes, until just cooked.
Step 6
Serve the salmon on the noodle salad and garnish with coriander leaves.
Tips
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1
1 Tbsp brown sugar
2
½ tsp Gregg's Ground Lemongrass
3
2 Tbsp reduced salt soy sauce
4
1 Tbsp lime or lemon juice
5
1 tsp sesame oil
6
2 cm piece of ginger, peeled and finely grated
7
4 x 125g pieces salmon fillet, skin on
8
125 g rice vermicelli noodles
9
100 g snow peas, finely sliced
10
2 spring onions, thinly sliced
11
1 small red capsicum, deseeded and thinly sliced
12
½ Lebanese cucumber, halved lengthwise and thinly sliced