Asian Huon Salmon


Prep time 5 minutes
Cook time 15 minutes
Serves 1



250g Huon salmon fillet, with skin
250ml apple juice
Juice of a Lime
½ a chili, thinly sliced
½ white onion, diced
½ tbsp. ketchup manis
1 tsp soy sauce
2 lime leaves, sliced
1 cup rice noodles
½ bunch coriander, to serve
Micro herbs, to serve



Step 1 In a non-stick pan over medium to high heat add the salmon skin side down, cook for approximately 4 minutes before turning and cooking for another 2 minutes.

Step 2 Meanwhile, in a pot over medium heat add apple juice and let heat for 5 minutes or until foam has formed on the top. Scoop off the foam so the apple juice is nice and clear.

Step 3 Pour apple juice into a bowl and add lime juice, chili, onion, ketchup manis, soy sauce, lime leaves, pinch of salt and mix together. Place in the fridge to cool for approximately 5 minutes.

To serve, place noodles on a plate and drizzle with the dressing. Place the salmon on top with the crispy skin facing up, garnish with coriander and fresh micro herbs.


SeafoodSimon Hamilton