Spiced cucumber & coriander salad
This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains
Salmon noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 tbsp dark, light, low-salt (or a mixture) soy sauce
- 4 tbsp rice wine or mirin
- 1 stem gingerfinely chopped, plus 2 tbsp syrup from the jar
- 1 garlic clovecrushed
- 2 salmon fillets
- 140g noodles
- 2 tbsp sesame seeds
- 2 spring onionschopped
Nutrition: per serving
- kcal749
- fat27g
- saturates5g
- carbs78g
- sugars27g
- fibre4g
- protein42g
- salt4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
step 2
Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
step 3
In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.
