Seared Salmon with Horseradish and Noodle Salad Recipe

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serves:

4

Skill:

easy

Prep:

15 min

Cooking:

5 min

Nutrition per portion

RDA
Calories 631 kCal 32%
Fat 37g 53%
  -  Saturates 6.5g 33%


Ingredients

  • 4 sustainably sourced salmon fillets
  • 2tbsp sunflower oil
  • 2tbsp Japanese mirin
  • 4 sticks ramen noodles (we used Blue Dragon)
  • 1 cucumber, peeled then sliced into ribbons with a swivel peeler (see right)
  • 2tbsp toasted sesame oil
  • 2tbsp soy sauce
  • for the horseradish dressing:
  • 2tbsp grated horseradish
  • 2tbsp sunflower oil
  • 1tbsp rice vinegar
  • 1tbsp chopped fresh coriander

Method

  • Put the salmon in a shallow dish and pour over the sunflower oil and mirin. Coat well and set aside, while you prepare the rest of the dish.

  • Cook the ramen noodles according to the pack instructions, then run under cold water to stop them cooking any further. Place in a bowl with the cucumber ribbons and toss in the sesame oil and soy sauce. Mix together all the ingredients for the dressing and season to taste.

Top Tip for making Seared Salmon with Horseradish and Noodle Salad

Heat a ridged griddle pan, then sear the salmon for a minute or so on each side. Serve on the noodles and cucumber, with a little dressing drizzled over, and the rest on the side.

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