Soy and sesame salmon with noodles and crispy kale recipe
This tasty Chinese-inspired dish is simple to make and full of flavour, thanks to the addition of fragrant ginger, sticky soy sauce and crispy kale.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 598 calories / serving
Ingredients
- 4 salmon fillets
For the marinade
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 2.5cm piece fresh ginger, finely grated
- 2 tbsp sesame seeds
- 200g soba or fine egg noodles
- 75g kale, thick stalks removed, leaves torn into small pieces
- 100g shiitake or chestnut mushrooms, finely sliced
- 1 large or 2 small carrots, peeled and sliced into ribbons
- 4 spring onions, finely sliced
- 1 long red chilli, seeded and sliced
Each serving contains
- Energy
- 2505kJ 598.0kcal
- Fat
- 30g
- Saturates
- 5g
- Salt
- 2.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 42.6gProtein 39.4gFibre 3.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fllets in a shallow baking dish. In a small bowl, combine 1 tbsp soy sauce, 1 tbsp sesame oil and the ginger; pour over the salmon. Scatter over the sesame seeds, then cover and set aside to marinate for 10 mins (or up to 24 hours, chilled).
- Meanwhile, cook the noodles following the packet instructions; drain well and set aside. Put the kale on a baking tray and toss with a little sesame oil. Bake the salmon for 10 mins and the kale for 8-10 mins, turning until crisp.
- Heat ½ tbsp sesame oil in a frying pan. Add the mushrooms and stir-fry, over a high heat, for 5 mins or until golden. Stir into the cooked noodles; set aside. In the same pan, heat another ½ tbsp sesame oil and stir-fry the carrots, spring onions and chilli for 1 min or until just wilted. Toss the stir-fried veg with the mushroom noodles, adding the remaining soy sauce and sesame oil to taste.
- Divide the noodles between 4 plates, and top with the salmon fllets. Drizzle over any roasting juices from the pan and top with a handful of crispy kale.
- See more Salmon recipes
