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Lemongrass Salmon Salad

lemongrass salmon salad



100g dried vermicelli noodles

100g sugar snap peas, trimmed

2 long red chillies

1 stalk lemongrass, bruised

4 makrut lime leaves, torn

4cm piece fresh ginger, peeled, thinly sliced

600g-700g pinboned salmon fillet, cut into 2-3 pieces (to fit poaching saucepan)

2 T fish sauce

2 T lime juice

1 T vegetable oil

1 baby wombok (Chinese cabbage), shredded

125g bean sprouts, trimmed

1 Lebanese cucumber, halved, thinly sliced

2 carrots, cut into long matchsticks

125g cherry tomatoes, quartered

3 spring onions, thinly sliced

½ C salted roasted cashew nuts, roughly chopped

Lime wedges & fresh coriander sprigs, to serve



  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes, adding sugar snap peas for the last minute. Drain. Refresh under cold water. Drain well. Return to bowl. Halve peas lengthways.
  2. Halve 1 chilli lengthways. Thinly slice remaining chilli. Place 1 ½ L water, chilli halves, lemongrass, lime leaves and ginger in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add salmon. Cover. Cook for 5 minutes, or until cooked to your liking. Carefully remove salmon and transfer to a plate. Peel off skin.
  3. Combine fish sauce, juice and oil in a bowl. Add wombok, sprouts, cucumber, carrot, tomato, onion and cashews to noodles. Toss to combine. Transfer to a serving platter. Flake salmon on top. Drizzle with dressing. Sprinkle with coriander and chilli. Serve with lime wedges.


Serves 4.

Recipe adapted from


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