Kitchen & Garden

summer salmon vermicelli salad

The highlight of this dish, is the sauce. It’s often hard to find Asian-style sauces without lots of hidden ingredients. Our recipe is quick, and simple and when combined with the freshness of the salad is a real crowd pleaser.




  • 2 salmon fillets
  • Spring onion, chopped into 1cm pieces
  • Cos lettuce
  • Rice noodles (we used vermicelli)
  • 1 bunch coriander
  • 1 bunch mint


  • 1 garlic glove, minced
  • 1 sml chilli, chopped finely
  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 2 tbs shredded carrot
  • 2 tbs rice malt syrup (optional)
  • Water, to thin sauce.


  1. Preheat the oven to 180C. Season salmon with salt and pepper before placing in the oven, skin side down, on a non-stick baking sheet. Bake until salmon is cooked through, about 12 to 15 minutes. When ready, cool and shred into bite size pieces.
  2. While salmon is cooking, prepare the salad by combining spring onion, cos lettuce, coriander and mint. Prepare vermicelli as per packet instructions.
  3. Combine salmon and salad ingredients in large bowl.
  4. To make sauce, combine all ingredients in small bowl or jug.
  5. Serve salad with sauce.*

*You can add sauce individually or mix it through the salad. Either works!

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