Grilled Salmon with Rainbow Noodles

A simple grilled salmon dish with lots of colour and a lovely balance of Asian flavours. Perfect for a warm evening when minimal effort is required!
Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch, Main
Servings 4
Calories 502 kcal
Dairy Free, Diabetic, Gluten Free



  • 2 teaspoons sesame oil
  • 3 tablespoons light soy sauce gluten-free if required
  • 1 lime juiced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar

Salmon and rainbow noodles

  • ¼ purple cabbage finely shredded
  • 2 carrots shredded
  • 1 red chilli finely chopped (optional)
  • ½ teaspoon ginger finely grated
  • 4x 120g salmon fillets
  • 1 tablespoon sweet chilli sauce
  • 1 lime finely grated zest and juice
  • 270 g dried soba noodles
  • 4 spring onions/scallion shredded


  • Whisk all dressing ingredient together in a large bowl. Add cabbage, carrot and chilli to dressing and set aside to marinate while you prepare the rest of the meal.
  • Preheat oven grill to 220degC/430 Fahrenheit. Lay salmon fillets on an oven tray lined with baking paper. Mix sweet chilli sauce, lime zest and juice and ginger together and spoon over salmon fillets.
  • Grill salmon for 6-8 minutes or until just cooked through (I actually prefer my salmon ever so slightly under-done).
  • Bring a pot of water to the boil and cook noodles according to packet instructions or until just cooked (be careful not to overcook the noodles, they should still have a bit of bite in them). Drain and rinse the noodles under cold water.
  • Toss drained noodles with cabbage, carrot, dressing and spring onion.
  • To serve, divide noodles between plates and top with a piece of salmon.