Double Manuka Asian Salmon Salad by Annabelle White

Difficulty: Easy 
Cooking time: 5 mins  
Serves: 2  
Preparation time: 20 mins  


200g Regal Double Manuka Wood Roasted Salmon

100g vermicelli noodles

Cucumber Salad

3 Tbsp fish sauce

Zest & juice of

1 lime

1 tsp brown sugar

1/2 telegraph cucumber, halved lengthwise, thinly sliced

1/4 finely sliced red/yellow capsicum

Handful of bean sprouts

1 spring onion, chopped

1/2 chilli, seeds removed, chopped

1/4 cup chopped mint

3 Tbsp roasted peanuts, chopped


2 Tbsp kecap manis

1 Tbsp hoisin sauce

5 Tbsp olive oil

1 cm ginger, grated

1 large garlic clove, crushed

2 tsp sesame oil

Juice of one tangelo


Slice the salmon. Add the noodles to a large pot or heat proof bowl, add a jug of boiled water and stir every couple of minutes. When cooked through, drain well and add a splash of sesame oil to prevent sticking.

To make cucumber salad, in a large bowl, whisk together the fish sauce, lime juice and zest and brown sugar. Add remaining cucumber salad ingredients, toss until combined. In a separate bowl, whisk together the dressing ingredients.

Serve noodles on a platter, place cucumber salad on noodles, top with salmon and lightly drizzle with dressing. Serve as a side salad or a main.

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