Vietnamese Norwegian Salmon Salad

Vietnamese Norwegian Salmon Salad

Vietnamese salads are all about being fresh and light.  Raw vegetables, torn herbs and a delicious dressing deliver hot, sweet and sour all in one dish.  The rich salmon flavoured with soy and ginger complements this perfectly.

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Number of servings


  1. Mix together the soy, mirin, ginger and garlic, add the salmon fillets and set aside for 10 minutes whilst you make the salad.
  2. Put the noodles in a bowl, stir in the radishes, cucumber, chilli and lime zest.  Mix together the lime juice, fish sauce and sugar and toss into the noodles with the herbs.  Set aside.
  3. Preheat the grill to medium.  Line a grill pan with foil and grill the fish for 5-6 minutes until just flaking. Or cook on a barbecue.
  4. Heat a splash of vegetable oil in a frying pan until hot, add the shallots and cook for 2-3 minutes until golden and crispy.
  5. Serve the salad topped with a piece of salmon, scattered with peanuts and crispy shallots.


Cook’s Tip

You can use 120g dried vermicelli reconstituted according to the pack instructions in place of the ready prepared.