Salmon Vermicelli Salad

This salad is so refreshing and light. Feel free to get creative with the herbs on this one – I would just recommend to keep the fresh mint! To speed up prep time I used my spiralizer to julienne the cucumber and carrots. A mandolin would also work well for this salad if you have one.

Salmon Vermicelli Salad

Salmon Vermicelli Salad

Cook time: 25 minutes
Prep time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings


For the Herbed Salmon

  • ¾ lb salmon filet

  • Salt and pepper to taste

  • 1 tablespoon mayonnaise

  • 1/8 teaspoon cumin

  • 1/8 teaspoon coriander

  • 1 tablespoon fresh mint, chopped

  • 1 tablespoon fresh basil, chopped

  • 1 tablespoon fresh cilantro, chopped

For the Herbed Asian Dressing

  • Handful fresh mint

  • Handful fresh basil

  • Handful fresh cilantro

  • ½ a jalapeno, seeded

  • Juice of 2 limes

  • Zest of ½ a lime

  • ½ cup extra virgin olive oil

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon fish sauce

  • 2 teaspoons of white sugar

For the Vermicelli Salad

  • 300 g rice vermicelli noodles

  • 1 cucumber julienned

  • 2 carrots julienned

  • ¼ red onion, finely sliced

  • 1 mango, cubed

  • 1 avocado, cubed

  • 2 handfuls bean sprouts

  • ¼ cup cashews


Preheat oven to 400 F. Season the salmon filet with salt and pepper and place on a lined baking sheet. Combine remaining ingredients for the salmon in a small mixing bowl. Spoon the mixture over top of the salmon, distributing in an even layer. Bake for 15-25 minutes (depending on thickness) or until the salmon flakes easily with a fork. Let salmon cool and then flake into bite sized pieces.

Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Let the noodles sit in the hot water for 4 minutes, drain them and the run cold water over top to stop them from overcooking. To prevent the noodles from sticking together you can drizzle them with some olive oil.

In a food processor or with an immersion blender combine all dressing ingredients until smooth. Toss the flaked salmon with the salad ingredients, add the dressing and serve.