COMPLIMENTARY RECIPE: Chargrilled Salmon with Glass Noodle Salad

“A perfect salad to prepare and serve at your next barbecue, this colourful and tasty noodle dish can be served as an accompanying side salad, or as a main course. Glass noodles are made from mung beans, and are also known as cellophane noodles. Be sure not to mistake them for vermicelli rice noodles.” – Chef Luke Nguyen



400g salmon fillet
watercress sprigs, to garnish
1 garlic clove, crushed
2 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon sugar
½ teaspoon sesame oil
100g glass noodles
1 small handful mint leaves
1 small handful basil leaves
1 small handful vietnamese mint leaves
4 cherry tomatoes, quartered
1 red onion, sliced
45g grated palm sugar
80ml lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 garlic clove
1 tablespoon chilli oil
1 tablespoon sliced lemongrass, white part only
1 small handful coriander leaves
2 tablespoons olive oil


Mix all the salmon marinade ingredients together in a bowl. Add the salmon and coat well. Cover and marinate in the refrigerator for 20 minutes.

Meanwhile, start preparing the salad. Soak the glass noodles in hot water for 20 minutes. Strain, then dry with paper towel. Cut the noodles into 4 cm lengths and place in a mixing bowl. Add the herbs, cherry tomatoes and onion.

Put all the salad dressing ingredients in a food processor and blend to combine. Set aside.
Heat a chargrill pan to medium–high. Add the salmon and cook for 2–3 minutes on each side.
To serve, toss the dressing through the noodle salad, then lay a bed of salad on a serving platter or in a large serving bowl. Break the salmon into large bite-sized pieces and scatter over the salad. Garnish with the watercress and serve.

Recipe from Luke Nguyen’s book - Luke Nguyen's France: A Gastronomic Adventure.

Click here to purchase the book now.


Phuong Nguyen