Chargrilled Salmon with Glass Noodle Salad


  • 400g salmon fillets
  • Watercress, to serve


  • 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
  • 80 ml lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons fish 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.

Pair with 2020 Sauvignon Blanc.

This is an extract from Luke Nguyen’s France by Luke Nguyen, sourced from