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Grilled Salmon Fillets on Singapore-style Noodle Salad

4 servings


Dairy Free Ethnic Cuisine Low Sodium

Nutritional Facts Per Serving

27.5 g
34.8 g
2.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 492
  • Fat 26.7 g
    • Saturated   3.9 g
    • + Trans 
  • Cholesterol 70 mg
  • Sodium   101 mg
  • Carbohydrate 34.8 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 27.5 g
    • Vitamin A 59 %
    • Vitamin C 27 %
    • Calcium 5 %
    • Iron 12 %


Heat the vegetable oil for the salad in a skillet over medium-high heat. Add the ginger and garlic and cook 30 seconds. Add curry and cook 1 minute more. Cool mixture to room temperature and then place in a salad bowl. Add all remaining salad ingredients and toss to combine. Store salad in the fridge until the salmon is ready.

Brush the salmon with oil; season with salt and pepper. Cook on a lightly oiled or non-stick grill over medium-high heat 3-4 minutes per side, or until just cooked through. Divide and mound the salad in the centre of 4 dinner plates. Top with salmon, garnish with cilantro sprigs and
lime wedges and serve.

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