Fresh Salmon & Noodle Salad with Ginger & Lime Dressing
This delicious salad, filled with fresh ingredients and heart-healthy salmon, can be thrown together in minutes to make a simple mid-week meal, that’s also stylish enough for entertaining.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
2 carrots, skin on, cut into noodle-like thin strips using a spiralizer or peeler
200g radishes, thinly sliced
150g snow peas, thinly sliced lengthways
2 large handfuls of spinach leaves, rinsed
2 large handfuls fresh coriander stems and leaves, roughly chopped
1 large handful Thai basil leaves, roughly torn, plus extra to serve
1 long red chilli, thinly sliced
2 tbsp white sesame seeds, toasted, plus extra to serve
Extra-virgin olive oil, to drizzle
4 x 200g salmon fillets, skin left on
Ginger and Lime Dressing:
1 tbsp fresh ginger, grated
2 limes, zest and juiced
2 tbsp extra-virgin olive oil
Sea salt, to season
Equipment
spiralizer
Large Frypan
Recipe
Using a spiralizer or peeler, cut the carrots into noodle-like thin strips.
Heat a large frypan over medium heat, add sesame seeds and cook until lightly toasted.
Place the carrots, radishes, snow peas, spinach leaves, coriander, Thai basil, chilli and sesame seeds in a medium bowl and toss to combine.
To make the dressing, add ingredients to a small bowl and whisk together. Season with salt.
Using the same frypan, drizzle over olive oil and turn heat to medium-high. Cook the salmon, skin side down, for 3-4 minutes, or until the skin is crispy and the salmon is cooked approximately 1⁄4 through. Turn salmon and cook on the other side for a further 2-3 minutes.
Once cooked to your liking, transfer to a plate and let rest for 2 minutes.
Pour the dressing over the salad and toss through. Flake the salmon over the salad and garnish with remaining herbs and sesame seeds.
