Tiffiny Hall’s Salmon, Zucchini & Sesame Vermicelli Salad recipe

Zesty & fresh!

By Jess Arrowsmith • 6 months ago • FOODIE FEATURE

 
How’s your dinner rotation looking at the moment? Well, thanks to Tiffiny Hall’s deliciously healthy summer salad recipe, it’s about to seriously elevate.
 
Filled with nutritious goodness, Tiff’s Salmon, Zucchini & Sesame Vermicelli Salad recipe is the ultimate game changer.
 
Looks complex? That’s the plan. Impress your guests with this easy dish, perfect for date night, a dinner party with friends or just for yourself!
 
Tip: Pack the leftovers (if there are any) for lunch the next day! The zesty juices continue to marinate, tasting just as good day two!
 

 

Salmon, Zucchini & Sesame Vermicelli Salad

 

SERVES 2 | PREP 15 mins | COOK 10 mins
 

Ingredients

10g fresh ginger, thinly sliced

1 lime, zested

3 spring onions, thinly sliced

2 x 120g salmon fillets, skin removed

50g rice vermicelli

2 large zucchini, cut into noodles using a spiraliser

1 cup fresh mint leaves

1 tbs toasted sesame seeds, to serve

 

Dressing

2 tsp sesame oil

2 tsp soy sauce

1 tsp honey

2 spring onions, thinly sliced

 

Instructions 

  1. Place ginger, lime zest and spring onions and 3 cups water in a medium frypan over medium heat.
  2. Bring to a simmer, reduce heat to low and add salmon.
  3. Cook for 8 mins or until cooked to your liking. Remove salmon from poaching liquid and flake into large pieces.
  4. Meanwhile, place vermicelli in a heatproof bowl, cover with boiling water and stand for 4-5 minutes to soften. Drain well and set aside.
  5. For the dressing, in a small bowl whisk together the lime juice, sesame oil, soy and honey until combined. Stir in spring onions and set aside.
  6. Divide the vermicelli between serving bowls, top with salmon, zucchini, mint and dressing. Serve sprinkled with toasted sesame seeds.

Recipe by Tiffiny Hall, founder of online health and fitness program www.tiffxo.com

 


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