Chilli Salmon Noodle Salad

Cook time 20 minutes
Servings 4


2 x 180g piece of salmon, skin on

450g pack of thin Hokkien noodles

1 Lebanese cucumber, chopped into rounds on an angle

3 spring onion, finely chopped on an angle

1 tbsp toasted sesame seeds to serve



1 tbsp tahini

1/4 tsp chilli oil

1/4 cup grapeseed oil plus an extra teaspoon for the fish

2 tbsp soy sauce

1 tbsp Chinkiang or black vinegar

1 1/2 tbsp caster sugar

1 tsp freshly grated ginger

1 clove garlic, minced

Chilli Salmon Noodle Salad


Cook noodles as per packet instructions.

Combine all of the dressing ingredients together with a whisk. If it’s a little too thick add a splash of warm water.

Heat a pan over a medium heat. Coat the salmon with a teaspoon of oil and season with salt. Cook, skin side down for 3-4 minutes then turn and cook for a further 2 minutes. Rest for a few minutes and then roughly flake, including the crispy skin.

Combine the salmon with the noodles, cucumber, spring onions and dressing. Garnish with sesame seeds.