Thai Noodle Salad with Chilli, Lime & Ginger Salmon
When you’re trying to eat healthily, salad can sometimes get a bit boring! Eating the same old lettuce and tomatoes every day can get dull, so switching your salad routine up with a delicious healthy recipe like this Thai Noodle Salad with Chilli, Lime and Ginger Salmon is the ideal solution. Packed with flavour, made with fresh and colourful veggies, and topped with perfectly cooked The Saucy Fish Co.’s Salmon plus the Chilli, Lime & Ginger Dressing it’s a filling and healthy meal that will truly switch up your meal plan!
*this recipe has been created in collaboration with The Saucy Fish Co. but all views and opinions are my own!
The Saucy Fish Co. at The Food Warehouse by Iceland
This recipe was born after the lovely folks at The Saucy Fish Co. got in touch to let me know about their new range of delicious ‘cook from frozen’ fish which has recently launched at The Food Warehouse by Iceland. If you haven’t heard of The Food Warehouse yet, then it’s time to get to your nearest one…trust me! They are ‘Iceland’s bigger little brother’, home to exclusive products, more choice and even homeware. You can find tonnes of food ranges that you don’t get in normal Iceland Food stores, such as this new range from The Saucy Fish Co.
The new range includes four different products (three of which are pictured above) including:
- Cook from frozen Salmon with Chilli, Lime and Ginger Dressing – 1 syn per serving
- Cook from frozen Smoked Haddock with Cheddar and Chive Sauce – 2 syns per serving
- Frozen Smoked Haddock Fishcakes with a Vintage Cheddar Centre – 5.5 syns each
- Frozen Salmon and Cod Fishcakes with a Heavenly Hollandaise Centre – 6.5 syns each
For this recipe I chose to use the Salmon with Chilli, Lime and Ginger Dressing to get the lowest syn recipe possible for you. The delicious salmon is super easy to cook, either in the bag provided in the packet or in your own foil packet if you prefer. It’s ready in less than 30 minutes, and whilst it’s cooking to perfection in the oven you can prepare your Thai Noodle Salad to bring it all together into one tasty meal.
A Slimming World Friendly Salad Recipe
Not only is this tasty salmon just one syn per portion (each pack has two portions in), but the salad I’ve created to go alongside it is low syn too. It’s not just the low syn value that makes this Thai Noodle Salad a great Slimming World choice, it also has a tonne of fresh delicious vegetables which are a great source of nutrients and help fill you up with healthy calories.
The Thai Noodle Salad recipe that is included below makes enough for four servings, and each pack of salmon from The Saucy Fish Co. has two servings. This means you can either have the leftover salad for meal prep or serve up two packs of salmon with dinner. Either way, each portion of salmon is one syn and the syns in this Thai Noodle Salad recipe work out as follows:
1tbsp Sesame Oil – 6 syns
2tsp Sesame Seeds – 2 syn
This means the whole salad has 8 syns, which works out at 2 syns per portion. Topped with your salmon and dressing this makes this Thai Noodle Salad recipe just 3 syns per serving!
Making Thai Noodle Salad with Chilli, Lime and Ginger Salmon
Once you’ve got yourself down to The Food Warehouse to pick up the entire range from The Saucy Fish Co. you’ll be ready to make this Thai Noodle Salad recipe! The salmon cooks from frozen, so you can pop it straight in the oven and mix up your salad while it cooks. Cooking the salmon in the bag or in a foil packet as suggested means you end up with the most tender, juicy and flavourful piece of fish, which when topped with the tangy Chilli, Ginger and Lime Dressing will blow any boring meal plan out of the water!
Cliona Keane
Serves Makes 4 servings.
A tangy, fresh and delicious Thai Noodle Salad recipe, made with The Saucy Fish Co. Cook from Frozen Salmon with Chilli, Ginger and Lime dressing. Low syn on Slimming World!
28 minCook Time
28 minTotal Time
Save Recipe5 based on 5 review(s)
Ingredients
- Cook from Frozen Salmon with Chilli, Lime & Ginger Dressing
- 2x Rice Noodle Nests
- 2x Carrots
- 1x Cucumber
- Wedge Red Cabbage
- 3tbsp Rice Wine Vinegar
- 1tbsp Sesame Oil
- 2tbsp Soy Sauce (if making this recipe gluten free, check for a GF soy sauce or swap for 1tbsp Tahini which add 5 syns)
- 1tsp Sesame Seeds (plus 1tsp for garnish)
- 1x Lime (halved)
- 1tsp Chopped Ginger
- 1tsp Chopped Fresh Chilli
- 15g Fresh Coriander
- 3x Spring Onions (sliced)
Instructions
- Preheat your oven to 170 degrees.
- Cook the salmon fillets as per the packet instructions, either in the bag provided or in your own foil packet.
- Meanwhile, grate or spiralize the carrots and cucumber and chop up the red cabbage.
- Cook the rice noodles as per packet instructions - mine soaked in boiling water for 3 minutes before being run under cold water.
- Mix together the carrots, cucumber and cabbage with the rice noodles.
- To make the dressing, mix together the rice wine vinegar, sesame oil, soy sauce, chilli, ginger and sesame seeds.
- Add the chopped coriander and spring onions to the salad and pour your dressing over the whole lot.
- Mix the salad together until everything is coated in the dressing and the vegetables and noodles are mixed together evenly. Portion out into individual servings.
- When cooked, remove your salmon from the oven and top each salad bowl with one salmon fillet.
- Heat the chilli, ginger and lime dressing as per packet instructions and divide over your salmon fillets (one pack between two fillets).
- Garnish with sesame seeds and a squeeze of lime.
Notes
3 syns per serving on Slimming World including 1 portion of Thai Noodle Salad and one salmon fillet with dressing. Salad serves four people and contains 8 syns in total. Syn values correct at time of writing - please do not screenshot this recipe as syn values do change.
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DON’T FORGET TO PIN THIS THAI NOODLE SALAD RECIPE FOR LATER!
6 Comments
Chris Collins
15/01/2019 at 3:01 pm
Caroline
15/01/2019 at 3:20 pm
krissy
15/01/2019 at 3:59 pm
Kim
15/01/2019 at 4:00 pm
Beth Neels
15/01/2019 at 4:10 pm
Anna Hettick
15/01/2019 at 5:25 pm