Asparagus, Salmon and Green Tea Noodle Salad

As the weather warms up, keep your cool with Asparagus, Salmon and Green Tea Noodle Salad. With its chilli and lime dressing and fresh mint, it is light, zesty and refreshing. Another dish to take on a special picnic or to make your lunchbox sing!

			  Asparagus, Salmon and Green Tea Noodle Salad

Serves: 4

Cooking time: 12-15 minutes


  • 4 x 150g pieces salmon, bones and skin removed (see Tip)
  • 2 bunches asparagus, woody ends removed
  • 1 x 200g packet green tea noodles (see Tip)
  • 200g bean shoots, washed
  • 1 capsicum, sliced thinly
  • 1 bunch coriander, leaves picked and washed
  • 1 bunch Vietnamese mint, leaves picked and washed
  • 1/2 bunch mint, leaves picked and washed
Chilli and Lime Dressing:
  • 1/2 cup rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 teaspoons coconut palm sugar or brown sugar
  • Juice and grated rind of 1 lime
  • 1 long red chilli, sliced thinly
  • 1 small spring onion, sliced thinly


  1. Heat a large non-stick frying pan over high heat. Place salmon fillets skin side down in hot pan and cook for 3-5 minutes or until crispy. Turn and cook on other side for 5 minutes. Cook for a further 1-2 minutes on each side if needed. Remove from pan, cover with foil and set aside to rest for 2-3 minutes.
  2. While salmon is cooling, cut asparagus on an angle into 7-8cm pieces. Return pan to heat and cook asparagus until it begins to colour, 2-4 minutes. Remove and set aside to cool.
  3. Cook green tea noodles according to packet directions, and then set aside to cool.
  4. Place bean shoots, capsicum and herbs in large bowl. Add asparagus and toss to combine.
  5. To prepare dressing, place all ingredients in screw top jar and shake to combine.
  6. To serve, divide green tea noodles between four serving plates, top each serve with a piece of salmon and finish with a serve of salad. Drizzle with dressing and serve with extra dressing on the side.


  • If you are not confident removing bones from salmon fillets ask your fish supplier to ‘pin bone’ them for you.
  • If you like, use other ways to cook the asparagus until just tender - blanch, steam, microwave, BBQ or grill.
  • Green tea noodles are buckwheat (soba) noodles prepared with the addition of green tea. They are available from Asian grocery stores.
  • For extra crunch, sprinkle salad with chopped roasted peanuts and/or fried shallots (available from Asian grocery stores).
  • For convenience, substitute salmon fillets with chunks of good quality canned salmon.
  • For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to read ingredient labels on all products.

Recipe provided by the Australian Asparagus Council.

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