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Sesame salmon & noodles with wasabi dressing
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100g cucumber, finely sliced
2 tbsp Japanese rice vinegar
1 tsp clear honey
240g pack 2 Scottish salmon fillets
2 tsp toasted sesame oil
100g dried folded rice noodles
125g Tenderstem broccoli tips
1 tsp wasabi paste
2 tsp reduced salt soy sauce
2 tsp sesame seeds, toasted
1. Preheat the oven to 200°C, gas mark 6. Put the cucumber, vinegar and honey in a bowl, and season with a little salt. Place the salmon fillets on a foil-lined roasting tray, drizzle with 1 tsp sesame oil and roast for 10-12 minutes until just cooked.
2. Meanwhile, bring a large pan of water to the boil. Add the rice noodles and simmer for 5 minutes, then add the broccoli and simmer for another 3 minutes. Drain and rinse in cold water to cool, then dry on kitchen towel. Toss in a bowl with the remaining 1 tsp sesame oil.
3. Drain the cucumber pickling liquid into a bowl, and stir in the wasabi and soy. Toss most of this dressing with the noodles and broccoli. Divide between 2 plates and top with the salmon and cucumber, drizzling with more sauce and scattering on the sesame seeds.
Typical values per serving:
1 of your 5 a day; high in omega 3.
This recipe was first published in October 2018.