Sesame Crusted Salmon
with Ginger Soy Dressing and Asian Greens
Cooking Steps
Bring a kettle of water to boil. Roughly chop the asain greens. Finely chop the spring onions, keep the white and green parts seperate. Peel and crush the garlic. Peel and grate the ginger. Pick the coriander leaves and finely chop.
Place the rice noodles in a large bowl and cover with boiling water. Cover and let stand for 8-10 minutes, or until completely softened. Drain, then refresh under cold water. Drizzle with olive oil to prevent sticking and set aside.
Combine the soy sauce, ginger, garlic and rice wine vinegar in a small jug with a drizzle of olive oil and mix to combine. Set aside.
Heat a drizzle of olive oil in a large frying pan over a medium heat. Spread the sesame seeds out on a medium plate. Drizzle the skin side of the salmon with olive oil then press down in the sesame seeds to coat. Cook the salmon, skin side down, for 4-5 minutes or until the skin is crisp and the sesame seeds are golden. Flip the salmon and cook for a further 3-4 minutes or until cooked through. Set aside on a plate and cover with foil to keep warm. TIP: using your spatula, press the skin side of the salmon down firmly onto the pan for the first 30 seconds of cooking time. This ensures an evenly cooked, flat skin.
Return the frying plan to a medium high heat with a drizzle of olive oil. Add the asian greens and spring onion whites and stir-fry for 30 seconds to 1 minute. Pour in half the dressing and stir-fry for a further minute.
Divide the rice noodles between the bowls. Top with the asian greens and sesame crusted salmon. Pour over the remaining dressing and garnish with the spring onion greens and coriander leaves. Enjoy!!
