Asian Salmon and Rice Noodle Salad
Pan-fried salmon and rice noodle salad with shredded cabbage, carrot, blanched sugar snap peas, and ginger-lime soy dressing.
- 110 g salmon fillet
- 60 g rice noodles
- 60 g red cabbage
- 50 g carrot
- 60 g sugar snap peas
- 20 ml soy sauce
- 8 ml sesame oil
- 1 tbsp rice vinegar
- 8 g fresh ginger
- 1 whole lime
- 2 whole spring onions
- 5 g sesame seeds
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak rice noodles in hot water for 8-10 minutes until soft, then drain and rinse with cold water
- Step 2
Season salmon with salt and pepper, then pan-fry in a hot pan for 3-4 minutes each side until cooked through
- Step 3
Rest salmon for 2 minutes, then flake into large pieces
- Step 4
Finely shred red cabbage and julienne carrot into thin strips
- Step 5
Blanch sugar snap peas in boiling water for 2 minutes, then refresh in cold water
- Step 6
Grate ginger and whisk with soy sauce, sesame oil, rice vinegar, and lime juice for dressing
- Step 7
Slice spring onions diagonally and toast sesame seeds in a dry pan for 1 minute
- Step 8
Toss noodles with half the dressing, then combine with vegetables
- Step 9
Top with flaked salmon, remaining dressing, spring onions, and sesame seeds
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
