Ingredients
The following ingredients have 4 Servings
- 4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets ((Note 1))
- Salt and pepper
- 75g/ 1/2 cup white sesame seeds
- 4 tsp vegetable or canola oil ((or other neutral oil, not olive oil))
- Sliced shallots / scallions (, optional garnish)
- 250 g / 8 oz dried soba noodles ((Note 2))
- 2 bunches baby buk choi (, or other greens of choice (Note 3))
- 1 1/2 tbsp soy sauce (, light or ordinary (Note 4))
- 2 1/2 tbsp vegetable or canola oil ((or other neutral oil, not olive))
- 3 tbsp rice vinegar ((Note 2))
- 1 tbsp Mirin ((Note 2))
- 2 tsp sugar ((any, I use white))
- 2 tsp fresh ginger (, minced)
- 1 clove garlic (, minced)
Instruction
- Take salmon out of fridge 20 minutes before cooking.
- Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
- Sprinkle both sides of the salmon with salt and pepper.
- Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
- Drizzle top with oil.
- Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
- Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.
