Salmon with chilli, lime & ginger and a Thai-style tabbouleh

Try this simple, filling and healthy Thai-style tabbouleh alongside The Saucy Fish Co. Salmon with Chilli, Lime & Ginger Dressing

Disclosure: This recipe was produced in collaboration with The Saucy Fish Co. 

The Saucy Fish Co. products are ideal fridge or freezer fillers for quick and easy meals whenever you need them! This salmon cooks perfectly from chilled or frozen, and the sauce takes just 1 minute to warm through.

If you are following Slimming World, The Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger dressing is just 1 syn for the whole pack, 1/2 syn per portion!

The Saucy Fish Co salmon with chilli, lime and ginger dressing

I wanted to create a recipe to make the perfect pair with the Salmon with Chilli, Lime & Ginger Dressing- something quick and easy to make, filling and healthy, but packed with flavour! I’m a huge fan of tabbouleh, so I created a version with Thai inspired flavours which makes a delicious meal served with the salmon and dressing.

Ingredients for Thai-style tabbouleh

Watch my video to see how it’s made!

Saucy_Fish_Lockdown_MASTER_4_6_20 from Roar Films Ltd on Vimeo.

For the full recipe and instructions please see below, and to see the full range of The Saucy Fish Co.’s products, head over to their website! If you’d like to follow The Saucy Fish Co. on social media you can find them on Instagram, Facebook and Twitter!

Thai-style tabbouleh with The Saucy Fish Co. salmon with chilli, lime and ginger dressing

My Recipe

Serves: 2
Syns: 1 syn per portion (1/2 syn for the fish dressing, 1/2 for the honey)
Healthy Extra:


  • 1 pack The Saucy Fish Co. Salmon with Chilli, Lime & Ginger Dressing
  • 100g (uncooked weight) bulgar wheat, cooked according to packet instructions
  • 50g cucumber, finely diced
  • 10 baby tomatoes, halved
  • 2 spring onions, finely sliced
  • Small handful (approx 5g) fresh coriander, finely chopped
  • Small handful (approx 5g) fresh mint, finely chopped
  • For the dressing:
  • 1 tsbp fish sauce
  • 1/2 tbsp honey
  • Juice of 1 lime
  • 1/4 tsp salt
  • 1/2 red chilli, finely chopped
  • 1 clove garlic, crushed


  1. Pre-heat oven to 170c. Pop the salmon into the oven and set timer for 20 minutes
  2. Prepare the dressing, mix everything together in a small bowl
  3. In a mixing bowl, add in the cooked bulgar wheat, cucumber, tomatoes, spring onions, coriander and mint
  4. Pour over the dressing, and mix everything together well
  5. Remove the cooked salmon from the oven after 20 minutes
  6. Serve the Thai-style tabbouleh with the salmon on top, and pour the chilli, lime & ginger sauce over the salmon

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