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

Yield: 6 servings


For the Salmon:

  •   ¾ lb salmon filet
  • Salt and pepper to taste
  • 1 tablespoon mayonnaise
  • 1/8 teaspoon cumin
  • 1/8 teaspoon coriander
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh cilantro chopped

For the 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 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 (you probably won’t need to use all of it) and serve.