Seared salmon with soba noodles and pickled ginger

Yummy and light enough to leave you with room for pudding

Ingredients (Serves two)

* 2 salmon fillets, skin off, weighing approximately 200g each
* 1 pack soba noodles
* 4 spring onions
* a few sprigs of coriander
* about ten pieces of pickled ginger
* 2 tbs sesame seeds, preferably a mixture of white and black
* lime wedges, to serve

For the dressing

* juice of 1 lime
* a pinch of caster sugar
* 2 tbs sesame oil
* 2 tbs soy sauce
* ½ inch ginger, grated


For the dressing, whisk all dressing ingredients together.

Cook soba according to the packet instructions. Usually this involves immersing them in boiling water for five minutes, then draining and running under cold water. If you're doing them the day before wait until cool and then place, covered, in the fridge.

You'll need to bring them to room temperature to serve by leaving them out for an hour or so.

On the night finely slice spring onion, chop coriander and roughly chop pickled ginger. Add these to the soba along with dressing and sesame seeds.

Heat a griddle pan over a high heat and sear salmon for four or five minutes on each side until cooked. Alternatively you can use a frying pan or cook them in the oven on a greased baking tray for ten minutes at 180.

Divide noodles between two plates and serve salmon on top and the lime wedges on the side. Scatter over a little extra coriander.

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