Sweet Chilli Salmon on Sesame Noodles

Sweet Chilli Salmon on Sesame Noodles


For 2 servings:

About 300g salmon fillets
1/4 cup sweet chilli sauce
3-4 Tbsp chopped coriander leaf
1 Tbsp lime or lemon juice
1 Tbsp Kikkoman soy sauce
2 tsp sesame oil
200g noodles (Asian egg noodles, vermicelli etc.)
1 medium carrot, julienned or grated
10-15cm telegraph cucumber, deseeded and julienned or grated
about 100g daikon, julienned or grated (optional)
1 Tbsp canola oil
1 Tbsp sesame oil
1 Tbsp Kikkoman soy sauce
1 tsp grated ginger
salt to taste
1 Tbsp toasted sesame seeds

Like most fish, salmon cooks very quickly so this tasty and elegant meal for two really can be prepared quickly.

Cut the salmon into serving-sized pieces, then place in a plastic bag and add the next five ingredients. Massage the bag so the salmon is coated then set aside. Turn the grill on to preheat, placing a grill tray 7-10cm below the element.

Meanwhile, bring a large pot of lightly salted water to the boil. Add the noodles and cook until tender (the time will vary according to the type of noodle you use). While the noodles cook, prepare the vegetables. When the noodles are cooked, drain them well and rinse briefly with cold water. Return the noodles to the cooking pot, add the remaining ingredients and toss to mix. Season to taste with salt.

Arrange the marinated salmon pieces, skin side down, on a double layer of foil, and (carefully) place this on the heated grill tray (this helps the skin side cook). Grill the salmon 7-10cm from the heat for 3-5 minutes depending on thickness.

Place the cooked salmon on a nest of the warm sesame-noodle mixture and serve immediately.

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