Salmon and Noodle salad with Miso dressing

  • A lovely fresh idea to treat someone on Valentine's Day

This deliciously fresh dish is easy to make and healthy too, with a good balance of vegetables, protein and carbs.

Why not whip it up for your loved one?


  • 2

    2 BigFish natural salmon fillets, defrosted

  • 1 tsp

    olive oil

  • 150g

    thin noodles (we used a pack of microwaveable noodles)

  • 200g

    mixed green vegetables, such as fine green beans, broccoli, sugar snap peas or mange tout

  • 1/4

    of a red cabbage, finely sliced

  • 1


  • 2

    spring onions, finely sliced

  • 1/2

    red pepper, cut into fine strips

  • 1/2

    a fresh mango, peeled and diced

  • 1 tbsp

    toasted sesame seeds

  • a handful

    of fresh coriander, chopped

  • For the miso dressing

  • 1 tbsp

    white miso paste

  • 1 tsp

    soy sauce

  • 1 tbsp

    olive oil

  • 1 tsp


  • 1 lime

    juiced and zested


  • 1.

    Preheat the oven to 220°C / 200C (fan) / Gas 7 and line a baking sheet with baking paper.

  • 2.

    Rub the fish fillets with a little oil and some seasoning. Put on the baking tray and cook for 8-12 minutes, until the fish just cooked through in the thickest part.

  • 3.

    Cook the noodles according to the packet instructions, rinse under cold water, drain well and set aside.

  • 4.

    In a pan, lightly steam or blanch the green vegetables, cabbage and carrots until just tender, but still with some crunch, refresh in cold water and drain.

  • 5.

    Mix the dressing ingredients together and toss in a bowl with the green vegetables, prepared raw veg and mango.

  • 6.

    Put the noodles and the veg in serving bowls with the cooked salmon fillets on top. Sprinkle with sesame seeds and coriander before serving.

  • “We really like this one, it's so fresh and tasty, one of those dishes that feel like they're doing you good when you eat them!”

    Louise Coulbeck, director


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