Sesame Salmon and Rice Noodle Salad

Easy Food Recipes and Cooking - Sesame Salmon and Rice Noodle Salad

Sesame Salmon and Rice Noodle Salad

Serves 6
4 skinless salmon fillets (approximately 100g per person)
2 grapefruits
2 red peppers, deseeded
100g mange tout
20 leaves of fresh mint
20 leaves of fresh coriander
120g rice or angel noodles
a handful of salad leaves, washed
2 teaspoons sesame oil
2 tablespoons black sesame seeds

To Serve:
2 tablespoons tamari soy sauce
2 tablespoons mirin

Sesame Salmon and Rice Noodle Salad

1. Preheat oven to 200ºC/400ºF/Gas Mark 6.

2. Cover a baking tray with some baking parchment or use a non-stick tray. Place the salmon fillets onto the tray. Place on the middle shelf of the oven and cook for 10-12 minutes until just cooked.

3. While the salmon is cooking, peel the grapefruit and cut into segments. Thinly slice the red pepper and mange tout into strips. Wash the herbs; there is no need to chop these, simply just break off the leaves. Keep all these ingredients to one side.

4. Empty the rice noodles into a large heat proof bowl. Boil the kettle and pour enough hot water over the noodles to cover them. Stir and leave to stand for 6-8 minutes or as per pack instructions until just soft. When cooked strain through a colander. If you are making this in advance you can put the noodles straight
into cold water to stop the cooking process and keep them fresh.

5. Arrange the salad leaves on serving plates. Mix the drained noodles with some sesame oil and place in the centre. Scatter over the mange tout and red pepper strips

6. Remove the salmon fillets from the oven and immediately sprinkle with black sesame seeds. Place the sesame salmon on top of the noodles and scatter the grapefruit segments, mint and coriander around the dish.

To serve:
Mix the soy sauce and mirin in a jug and pour on to taste.

Chefs Tip:
Grapefruit segments are delicious added to salads of all kinds. We find the best way to get clean segments is to cut a thin slice off the top and bottom of the grapefruit to create a flat surface. Then glide your knife down the sides of the grapefruit, following the contour to remove the peel and pith. Discard any peel or skin. Make a small cut with your knife following the inside membrane of a segment, cut down the other side until the slice meets in the middle and your perfectly prepared segment should pop out. Continue until you have prepared all segments of the grapefruit.