Recipe: Thai Style Salmon on Asian Noodle Salad


Get ready to welcome the month of June with our mouthwatering classic Thai Style Salmon on Asian Noodle Salad. This dish is one of our all-time favourites, packed with both nutrition and flavour that will leave you feeling satisfied and energized. If you’re looking for a light yet nutritious meal that is quick and easy to prepare, look no further. Not only is it bursting with flavour, but it’s also loaded with essential nutrients to help boost your immune system.

This recipe is part of our eating for immunity class

The combination of succulent salmon, hearty noodles, and flavorful sauce makes for an unbeatable taste experience that will surprise and delight all your guests. Don’t miss out on this fantastic opportunity to elevate your culinary skills and treat yourself to a truly amazing meal.  Try our Thai Style Salmon on Asian Noodle Salad today and experience the ultimate in taste and nutrition!

Ingredients for the salmon:

  • 2 salmon fillets, approx. 130g in weight each- skin on
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp sriracha sauce
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • 1 tsp finely minced garlic
  • 1 tsp finely minced ginger
  • 3-finger pinch of chopped fresh coriander
  • Julienne of spring onion to garnish the salmon

Ingredients for the noodles:

  • 50g medium egg noodles
  • 2 tsp rapeseed oil (1 tsp to stir through the noodles and 1 tsp for the dressing)
  • 1 tsp sesame seeds, toasted
  • 3 spring onions
  • 3-finger pinch of chopped fresh coriander
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • ½ tbsp rice wine vinegar
  • 1 tsp white wine vinegar
  • 1 tsp black sesame seeds

Cooking Instructions

  1. Start by marinating the salmon. Mix all of the marinade ingredients in a bowl, add the salmon and spoon over the marinade so that the fish is fully coated. Set aside to marinate for 30 minutes.
  2. Preheat the oven to gas mark 4/180c160c fan.
  3. Now prepare the noodles. Place the noodles into a bowl of hot water and leave for 4 minutes or until softened. Drain the noodles and rinse them well under cold water. Set aside to drain.
  4. Toast the sesame seeds in a frying pan over a low to medium heat for 2–3 minutes, then add to the noodles.
  5. Trim, peel and finely slice the spring onions on the diagonal. Roughly chop the coriander and set aside
  6. Mix together the soy sauce, rapeseed, sesame oil, rice and white wine vinegar, then add the spring onions. Stir the dressing and most of the coriander through the noodles. Set aside.
  7. Put the salmon on a foil-lined baking sheet, spoon over some of the marinade and bake it in the oven for 15 minutes.
  8. When salmon is cooked place the noodles in a bowl and garnish with a little more coriander and the black sesame seeds.
  9. Place the salmon on top of the noodles, drizzle with the tray juices and garnish with the julienned spring onions.

Hope you enjoy this one!

We want to see your beautiful creations! So don’t forget to tag us on social media so we can share on our  Instagram, Facebook and LinkedIn

Do you want to know more about our programme: Eating for Immunity – Wellness in the Workplace? Enquiry now and bring to your company.

This article is written by Kumud Gandhi – Food Scientist, nutritionist, writer & broadcaster.  Kumud Gandhi is the science lead at The Cooking Academy and is a pioneer of science-based nutritional coaching to support people achieve productivity and wellness through nutritional management.  She leads the ‘Wellness in the Workplace‘ division at The Cooking Academy


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