Seared Salmon with Horseradish and Noodle Salad Recipe

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15 min


5 min

Nutrition per portion

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


  • 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


  • 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

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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