This Thai-inspired Chili Lime Salmon Noodle Salad is just the thing for a quick and easy Summer dinner. With delicious salmon, lots of vegetables and noodles.
Disclosure: This post is sponsored by The Saucy Fish Co. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
I am so pleased to be working once again with The Saucy Fish Co. I love their products for a quick, easy and delicious meal any time of year!
Today, I’m starting with their delicious Salmon with Chili, Lime and Ginger Dressing. This salmon is lovely on it’s own, served with the flavourful chili lime and ginger dressing, but today, I’m changing it up a bit and using it as the star in this lovely noodle salad. Full of vegetables, this salad comes together quickly and is a perfect, healthy, but hearty Summer meal.
For my salad, I started with udon noodles, as they require no boiling. Simply soak in boiling water, drain, rinse with cold water and use. For the vegetables, I chose carrots, cabbage, cucumber and edamame. The edamame soaks in boiling water alongside the noodles, so again, no boiling needed. And the best part is that all of the salad fixings can be prepared while the salmon bakes up in the oven.
I love the cooking package that comes with The Saucy Fish Co. fish. Just pop the frozen fillets in the package, place on a baking sheet and bake. The fish comes out perfectly every time! Enjoy it as is, or use it as the star of so many creative dishes in your kitchen.
Look for The Saucy Fish Co. Salmon with Chili, Lime and Ginger Dressing in with the frozen fish case at Loblaws, Zehrs, Dominion, Independent Grocers, Fortinos or Valu-mart. To learn more and explore all the great products on The Saucy Fish Co. Website.
Video: See it Made!
Cook’s Notes for Chili Lime Salmon Noodle Salad
You may have more dressing than you need for your salad. Use as much or as little as you need to moisten your noodles and vegetables.
For the udon noodles, you can start with shelf stable, fresh or frozen. Simply soak in boiling water for 3-5 minutes, or until softened, then rinse under cold running water. Drain well before using.
Adjust the amount of Chili Garlic Sauce to your taste for heat. Look for Chili Garlic Sauce in with the Asian sauces at your grocery store.
Chili Lime Salmon Noodle Salad
An easy and delicious salmon noodle salad, filled with vegetables and tossed in a chili lime sauce.
- 1 pkg Saucy Fish Co. Salmon with Chili Lime and Ginger Dressing
Salad Marinade:
- 1/4 cup rice vinegar
- 1 Tbsp fresh lime juice
- 3 Tbsp organic cane sugar (less if rice vinegar is seasoned)
- 1 1/2 Tbsp fish sauce
- 1-2 tsp chili garlic sauce
For the Salad:
- Udon Noodles (blanched and cooled)
- 1 carrot (matchsticked)
- 1/2 English cucumber (matchsticked)
- 2 cups thinly sliced red cabbage
- 1 1/2 cups edamame (blanched and cooled)
For Garnish:
- Green onion (chopped)
- Cilantro or parsley (chopped)
- Unsalted peanuts (chopped)
- Fresh lime wedges
- Bake the salmon according to the package instructions and thaw dressing package as directed.
- Meanwhile, prepare your vegetables and set aside. In separate bowls, soak edamame and udon noodles in boiling water (enough to cover) for 3 minutes. Drain and rinse with cold running water. Drain well and set aside.
- Prepare the salad marinade by combining all the ingredients and mixing well. Set aside.
- When salmon is cooked, carefully remove salmon to a bowl. Break in to chunks. Drizzle Chili Lime and Ginger dressing that came with the salmon over the chunks and toss to combine. Set aside.
- To assemble salad, place udon noodles on bottom of plate or shallow bowl. Top with cut vegetables. Garnish with green onion, cilantro and peanuts. Drizzle with salad marinade (enough to moisten). Top with salmon. Toss to combine. Add more garnish ingredients as desired. Serve with fresh lime wedges for drizzling.
Tried this salad for dinner tonight, it was delicious. Perfect for a hot summer evening. I had a mango on hand and that went in too. I have one question – I didn’t have the cane sugar and so used regular sugar – does the cane sugar provide a different result? Should I have adjusted for using regular sugar? (It was fine, just wondering :)
Hi Sue and no, using cane sugar wouldn’t provide a different result. Cane sugar is a little less processed and some people prefer it, but sugar is sugar at the end of the day :) So glad you enjoyed this!
Such a pretty and colorful salad Jennifer! Love how easy that salmon is too!
Thanks so much, Mary Ann :)
Such a delicious, fresh salad! I love all the colors and flavors here! :)
Thanks so much, Laura :)
This looks so fresh and delicious! I love the convenience of baking the salmon right in the package. That makes putting together a nice meal so easy!
Thanks so much Chris and yes, it’s always nice to have a package or two of this in the freezer, so an easy dinner is always at hand :)
Wow this salad sounds amazing and we can definitely eat it all week long as lunch!
Thanks Anna and yes, perfect for a fresh and light lunch!
So pretty and I love every single flavor. My favorite though is the lime wedges you provide for garnish – I am just obsessed with fresh lime juice over Asian style noodles – it makes all the difference. Even though I am sure that the salmon already has a lime zing from the dressing.
Thanks Milena and I agree! Lime is a must for anything Asian :)
This is just what I feel like for lunch today, it’s bloody hot out and your salad looks so refreshing. I love the convenience of the packaged fish, I’ll keep an eye out for it.
It is so light and refreshing, Sue! A great lunch or light dinner :)
Chock full of flavor and color! This is a dish I can get behind! And that sauce….Oh My!! Pinned!
Thanks so much, Annie :)
Oooooh this sounds and looks wonderful. All that crunch and flavor – the perfect bowl! The salmon sounds lovely.
Thanks so much, Tricia! I love dinner salads like this in the Summer. So much goodness and delicious, too :)