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.
Print
Sesame salmon, soba noodle, ginger wasabi dressing
- Total Time: 30 minutes
- Yield: Serves 2
Ingredients
Units Scale
2 pieces best quality fresh salmon, skin on
1 teaspoon macadamia oil for coating
1 tablespoon black and white sesame seeds
1 teaspoon macadamia oil
Salad
250 g green tea soba noodles *or gluten-free buckwheat
2 spring onions, finely sliced
1/2 cup seaweed, soaked in warm water, drained
2 tablespoons toasted sesame seeds
1 tablespoon almonds, halved lengthwise
1 sheet toasted nori seaweed, shredded
2 tablespoon pickled ginger, shredded
Parsley to garnish
Dressing
1/2 cup tamari
1 teaspoon brown sugar
1/2 cup mirin
1 tablespoon brown rice vinegar
1 teaspoon wasabi paste
1 tablespoon toasted sesame oil
Instructions
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, sesame seeds and almonds, 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 the remaining ingredients one by one, slowly adding toasted sesame 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes