Watch the video below for a full demonstration of this recipe with Chef Paul Ripley.
Full instructions are listed below, but if you prefer you can download the recipe card (PDF).
- 4 x 120-130g salmon fillets
For the salad
- 1 tablespoon sesame seeds
- Small (approx. 20g) bunch coriander
- 6 spring onions, trimmed
- Coarsely grated zest of and juice of 1 lime
- 2 teaspoons roasted sesame oil
- 6 tablespoons sweet chilli sauce
- 200g rice noodles
- 2 tablespoons pickled ginger
- 1/2 a cucumber
- 1 bunch watercress
- 150g beansprouts
Follow packet instructions to cook rice noodles - set aside
For the salad:
- Pick the watercress and coriander leaves, place in salad bowl with beansprouts
- Add finely shredded spring onions and cucumber
- Add pickled ginger, toasted sesame seeds and grated lime zest
For the dressing;
- Mix sweet chilli sauce, juice of lime and roasted sesame oil. If this is too thick, add a little water
To assemble salad:
- Add drained, blanched noodles to salad and mix thoroughly with salad dressing. Decorate with coriander leaves.
To cook salmon:
- Pat dry your salmon fillets using kitchen towel
- Heat a tablespoon of sunflower oil in frying pan, over medium to high heat
- Cook salmon fillets skin side down for approximately 2-3 minutes
- Turn fillets over and cook on other side for 2-3 minutes. Salmon is best served slightly pink in the centre to avoid it drying out
Serve with salad and fresh lime wedges.
Protein: This recipe is high in protein so it's perfect for those people on dialysis. For people with CKD 4-5 who may benefit from less protein, you would be advised to reduce the amount of salmon used in this recipe. Ask your renal dietitian if you're at this stage of CKD for personalised advice.
Salt: This recipe is relatively low in salt but still full of flavour from the various herbs, ginger and lime zest as well as the fresh salad vegetables.
Phosphate and potassium: Rice noodles are naturally low in phosphate and potassium - minerals some people with kidney problems are advised to reduce, plus they are a perfect accompaniment to salmon. The sesame seeds used in this recipe are high in both potassium and phosphate. However, as it's only one tablespoon between four portions they can still be added.
Storage: With any leftover salmon, leave to cool, ideally within two hours of being cooked, then refrigerate or freeze. Eat within two days of refrigerating. If freezing defrost the leftovers in the fridge before reheating (we do not recommend you freeze rice noodles).
Vegetarian option: Replace the salmon with tofu chopped into chunks and marinated for 15-30 minutes in 3 tablespoons honey, 1 tablespoon white wine vinegar, 1 teaspoon dried chilli powder, and cook in a frying pan for approximately 2 minutes each side until browned. Then serve with the rice noodles and salad.
Cheaper option: You could try the vegetarian option of tofu to reduce the cost or perhaps replace the salmon with a white fish, chicken breast or even tinned fish.