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  • Writer's pictureSasha

Thai Noodle Salad with Spicy Garlic Salmon (Gluten-free, Dairy-free)

A nutrient-dense, ultra crispy salad loaded with Thai flavours and topped with extra garlicky salmon - perfect for the summer!

When it comes to quick nutritious meals, you know I've got you! This salad-salmon combo features a bunch of different vegetables, making it super rich in nutrients and high in protein, omega-3 fats and minerals such as potassium, zinc and iron.

Tip: opt for wild-caught Alaskan salmon if you can - it's healthier and richer in minerals than farmed salmon.

The best thing about the salad is that you can use whatever vegetables you have in your fridge. I used carrots, radish, green bell peppers, Chinese leaf and lots of cilantro and chilli. It's a great opportunity to include a variety of different coloured vegetables. Remember, eating a variety of vegetables helps diversify our gut microbiome (the ecosystem of bacteria that lives our the gut) so don't hold back!

As always, this meal is gluten-free. Instead of using soy sauce in both the salad and salmon, I used coconut aminos, which are naturally gluten-free. You can also use tamari sauce as another gluten-free alternative.


Thai Noodle Salad with Spicy Garlic Salmon (Gluten-free, Dairy-free)

Serves: 4

Prep time: 15 minutes

Total time: 40 minutes


For the salad and salad dressing:

170g rice noodles, cooked according to packet instructions

8 Chinese leaves, grated or sliced finely

5 radish, sliced

2 carrots, grated or sliced finely

2 bird eye chillis, sliced finely

2 spring onions, sliced

1 bell pepper, sliced finely

1/2 bunch coriander, chopped

70g crunchy peanut butter

3 tbsp rice vinegar

3 tbsp coconut aminos or tamari

2 tbsp raw honey

2 tbsp sesame oil

1 tbsp fresh ginger, minced

3 cloves garlic, minced

Juice of half a lime

Salt and pepper

To garnish:

1/4 cup roasted peanuts, crushed Sesame seeds

For the salmon:

4 fillets wild-caught Alaskan salmon

6 cloves garlic, minced

5 tbsp coconut aminos or tamari

1 tbsp raw honey

1 tbsp fresh ginger, minced

2 tsp rice vinegar

1 tsp fish sauce

1 bird eye chilli, chopped finely

Juice of half a lime



1. Preheat the oven to 220°C/ 200°C fan. Mix together all of the ingredients for the salmon (apart from the fillets) in a small bowl. Place the salmon fillets in parchment paper that has been lined on a baking dish and coat the fillets generously in the mixture, then seal the paper up using a toothpick. Cook for 20-25 minutes, or until cooked through.

2. For the salad, add the rice noodles, vegetables and cilantro to a large mixing bowl. In a small bowl, mix together all the ingredients for the dressing until well combined. Pour over the vegetables and toss. Garnish with roasted peanuts and sesame seeds, then serve with the salmon.

I hope you love this recipe!



Looking for more salmon recipes? Why not try my Brown Butter, Maple-Glazed Garlic, Chilli and Ginger Salmon.



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