Asian Huon Salmon Salad


  • 250g Fresh Huon Salmon Fillet, skin on
  • 250g apple juice
  • Juice of a lime
  • 1/2 a chilli, thinly sliced
  • 1/2 white onion, diced
  • 1/2 tbsp kecap manis
  • 1 tsp soy sauce
  • 2 lime leaves, sliced
  • 1 cup rice noodles
  • 1/2 bunch coriander, to serve
  • Micro herbs, to serve


  1. 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.
  2. 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.
  3. 3
    Pour apple juice into a bowl and add lime juice, chili, onion, ketchup manis, soy sauce, lime leaves, pinch of salt and mix together. Place in the fridge to cool for approximately 5 minutes.
  4. 4
    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.