Mouth-watering Asian flavours spring to life in this super-healthy salmon with nori and sesame soba noodles main.
Ingredients
- 2 (about 800g) thick salmon fillets, skin removed
- 2 sheets nori
- 1 tablespoon olive oil
- 270g pkt soba noodles
- 1/4 cup (40g) toasted sesame seeds
- 1 1/2 tablespoons sushi soy sauce
- 1/4 cup (60ml) sushi vinegar
- 2 teaspoons sesame oil
- 2 teaspoons finely grated ginger
- 1 bunch asparagus, woody ends trimmed
- 1 carrot, peeled
Method
- Step 1Cut the salmon into twelve 4 x 5cm pieces and season with salt and pepper. Use sharp scissors to cut nori into twelve 2cm-wide strips. Shred the remaining nori finely and set aside to garnish.
- Step 2Heat the oil in a large non-stick frying pan over high heat. Cook the salmon for 1-2 minutes each side or until just cooked. Wrap a piece of nori around each piece of salmon and set aside on a plate.
- Step 3Cook the noodles in a large saucepan of boiling water for 12 minutes or until tender. Refresh under cold running water. Drain well. Place noodles in a large bowl. Whisk together the sesame seeds, soy sauce, sushi vinegar, sesame oil and ginger in a small jug. Pour the dressing over the noodles and toss to combine.
- Step 4Use a vegetable peeler to thinly slice the asparagus and carrot lengthways into thin ribbons.
- Step 5Place the asparagus in a heatproof bowl and pour over boiling water. Refresh immediately under cold running water and drain well. Serve noodles topped with the salmon, asparagus and carrot. Garnish with the remaining shredded nori.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2551 kj
Energy
34g
Fat Total
7g
Saturated Fat
6g
Fibre
55g
Protein
130mg
Cholesterol
616.21mg
Sodium
1g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
If you are short on time, try replacing the salmon with smoked ocean trout fillets wrapped in nori instead. This will cut out the cooking step so dinner will be on the table in a flash.
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Notebook:
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