Simple recipe, complex flavours, this salmon and cold sesame noodle recipe will be a hit!
It’s actually easy to create restaurant-style seared salmon complete with crispy skin, as long as you know the steps. You don’t even need a non-stick pan. This is a vibrant and light dinner, perfect for Spring weather.
Serves 4 | Cook time 15 mins
Ingredients:
For the noodles:
- 4 Serves Rice Noodles
- 2 Tbsp Sesame Oil
- 1 Tbsp Mayonnaise
- 1 Tbsp Soy Sauce
- Juice of 1 Lime
- 1 Tbsp Sesame Seeds
For the salmon:
- 1 Tbsp Oil
- 2 tsp Sea Salt
- 4 Salmon Fillets
For the glaze:
- 1 Tbsp Butter
- 1 Tbsp Maple Syrup
- 2 Tbsp Sriracha Hot Sauce
Method:
1. Cook noodles according to pack instructions. Drain.
2. Mix together the noodle dressing and toss through the drained noodles. Set aside.
3. Place salmon skin side up and pat dry with a paper towel. Pinch skin in the middle and then score the skin crossways. Salt generously on the skin side of each piece of salmon.
4. Heat a large
pan to searing hot, then add in the oil. Place the salmon fillets carefully in the pan, skin side down. Do not move.
5. Turn down heat to medium hot and continue to cook undisturbed until salmon is becoming opaque above the line of the skin.
6. While the salmon cooks, make the glaze by melting the butter and mixing it with the maple syrup and the sriracha.
7. Lift carefully on the edge with a
spatula to see if it is ready to turn. Lift gently underneath each piece and turn over to the flesh side.
8. Once the pieces are turned over, cook for 1-2 minutes longer on the flesh side, then add the sauce to the pan and allow to heat through. Once bubbling, spoon over and all around the salmon.
9. Serve with noodles and some greens, such as tender stem broccoli.
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