Huon Salmon Vietnamese Noodle Salad


  • 500g Huon Salmon portions, skin on
  • 250g Vermicelli noodle
  • 1 Cucumber, peeled and sliced
  • 1 bunch of mint, leaves removed
  • 1 Cup Vietnamese Dipping Sauce for Spring Rolls (see note)
  • 1/2 Cup cup roasted peanuts, roughly chopped


  1. 1
    Cook the glass noodles according to the directions on the pack. Use a pair of kitchen scissors to snip the noodles into manageable lengths. Drain and set aside to cool.
  2. 2
    Heat a medium based frypan over high heat, add a splash of olive oil and place the salmon, skin side down. Cook for 5 minutes until the skin is crispy, then turn and cook the other side. About 3 minutes for medium. A little longer if you like it cooked through. Set aside.
  3. 3
    In a large salad bowl, toss the noodles, cucumber, mint and dressing together, and place on a large serving platter. Flake the salmon into bite size pieces and arrange on the salad. Scatter the roasted peanuts over the top.
  4. 4
    Note: Vietnamese Dipping Sauce is available in the Asian section of your supermarket, if unavailable substitute with equal parts sweet chilli sauce and lime juice.