Asian Salmon Salad


PREP TIME 5 minutes
COOK TIME 15 minutes


250g Huon salmon fillet, with skin
250ml apple juice
Juice of a lime
½ a chilli, thinly sliced
½ white onion, diced
½ tbsp kecap manis
1 tsp soy sauce
2 lime leaves, sliced
1 cup rice noodles
½ bunch coriander, to serve
Micro herbs, to serve


Step 1
In a non-stick pan over medium to high heat add the salmon skin side down, cook for approximately 4 minutes before turning and cooking for another 2 minutes.

Step 2
Meanwhile, in a pot over medium heat add apple juice and let heat for 5 minutes or until foam has formed on the top. Scoop off the foam so the apple juice is nice and clear.

Step 3
Pour apple juice into a bowl and add lime juice, chilli, onion, kecap manis, soy sauce, lime leaves, pinch of salt and mix together. Place in the fridge to cool for approximately 5 minutes.

To serve, place noodles on a plate and drizzle with the dressing. Place the salmon on top with the crispy skin facing up, garnish with coriander and fresh micro herbs.