Whip up a batch of these fragrant Thai salmon fishcakes served with an accompanying crunchy vegetable noodle salad and punchy soy dressing for a next-level dinner that’s bursting with flavour.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
1HR 45MIN
Total time
Ingredients
Servings
4
For the fishcakes
4
M&S skinless salmon fillets
1
M&S free-range mixed size egg
2 tbsp
green Thai curry paste
2 tsp
M&S tamarind paste
1 tbsp
fish sauce
1
M&S spring onion, sliced
1 handful
coriander
For the noodle salad
200 g
M&S rice vermicelli noodles
1/2
cucumber
peeled into ribbons
2
M&S Remarksable Value carrots
peeled into ribbons
1/4
white cabbage, shredded
1
M&S Remarksable Value red pepper, thinly sliced
2
M&S spring onions, thinly sliced
2 tbsp
roasted peanuts, roughly chopped
2 tbsp
M&S crispy onions
1 handful
coriander, roughly chopped
1
lime, cut into wedges
For the dressing
4 tbsp
soy sauce
1 tbsp
M&S pure honey
2
limes, juiced
2 tbsp
M&S toasted sesame oil
1 tbsp
fish sauce
1
red chilli, sliced
1 clove
M&S Remarksable Value garlic, crushed
1 tsp
ginger paste
1 tsp
M&S black sesame seeds
1 tsp
white sesame seeds
Nutrition per serving
Calories
571kcal
Fat
21.8 g
Saturates
4.8 g
Sugars
12.8 g
Salt
2043.2 mg
