Butter bean pâté with melba toast
This speedy pâté is ready in 15 minutes, the perfect last minute starter
Crispy salmon with turnip, mandarin & noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g buckwheat soba noodles
- 2 tsp sesame oil
- 3 tsp stem ginger syrupplus one ball, finely chopped
- 2 skinless salmon fillets
- 1 heaped tbsp sesame seeds(black, white or a mixture)
- 3 mandarinsor clemantines, 2 peeled and finely sliced, 1 juiced
- 5 tsp white wine vinegar
- 4 spring onionsfinely shredded into matchsticks
- 4 baby turnipsor 1 large, finely sliced
- 50g Chinese cabbagefinely shredded
Nutrition: per serving
- kcal611
- fat24g
- saturates4g
- carbs55g
- sugars16g
- fibre8g
- protein39g
- salt1.3g
Method
step 1
Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
step 2
Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
step 3
Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.
