Seared sesame salmon, soba noodle salad with a ginger, wasabi dressing

When I was a 19 year old whippersnapper, I studied Japanese language and managed a Japanese Restaurant in Melbourne. I wore a traditional kimono everyday – can you imagine  – and learned  the tricks of the trade from my hilarious, sake infused Japanese colleagues.

2 x 120 gram salmon fillets
1 teaspoon macadamia oil for coating
1 tablespoons black and white sesame seeds
1 teaspoon macadamia oil

Salad
250 g buckwheat soba noodles (100% buckwheat, gluten free)
2 spring onions, finely sliced
½ cup seaweed, soaked in warm water, drained
2 tablespoons toasted sesame seeds
1 sheet toasted nori seaweed, shredded
2 tablespoon pickled ginger, shredded

Dressing
½ cup wheat free tamari
1 teaspoon brown sugar
½ cup mirin
1 tablespoon brown rice vinegar
1 teaspoon wasabi paste
1 tablespoon lime oil

Noodles

  • Cook noodles in plenty of rapidly boiling water. Drain and refresh under cold running water. Allow to cool. Drain and pat dry with paper towel
  • Combine seaweed with cold noodles and sesame seeds and toss well. Sprinkle with shredded nori and finely sliced pickled ginger
  • Heat tamari gently, and sugar and reduce over moderate heat to thicken. Whisk in remaining ingredients one by one, slowly adding lime oil to emulsify. Toss noodles through dressing

Salmon

  • Coat fish lightly in oil then roll in sesame seeds to coat
  • Heat a small amount of coconut oil in a grill pan
  • When hot, sear salmon all sides until brown but still rare in the centre
  • Finely slice and arrange over the soba noodle salad
BBCS-sesame-salmon-chef-sam-gowing sam-gowing-soba-noodles
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