- 3 teaspoons sesame oil
- 1 garlic clove, finely chopped
- 1 teaspoon finely grated fresh ginger
- 60ml (1/4 cup) soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon caster sugar
- 55g (1/3 cup) sesame seeds
- 4 (about 200g each) skinless salmon fillets
- 200g Hakubaku Organic Soba Noodles
- 300g sugar snap peas, trimmed
- Step 1Heat 1 teaspoon of oil in a saucepan over medium-high heat. Add the garlic and ginger, and cook for 30 seconds or until aromatic. Add the soy sauce, sherry and sugar. Bring to the boil and cook for 3 minutes or until the mixture reduces slightly.
- Step 2Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place seeds on a plate. Press top and bottom of each salmon fillet onto seeds to coat.
- Step 3Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the salmon and cook for 1-2 minutes each side or until light golden. Transfer to the lined tray. Wipe the pan clean with paper towel. Repeat with the remaining oil and salmon.
- Step 4Bake the salmon in oven for 5 minutes for medium or until cooked to your liking.
- Step 5Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 5 minutes, adding the sugar snap peas in the last 2 minutes of cooking. Drain and return to the pan. Add 1 tablespoon of the soy sauce mixture and toss to coat.
- Step 6Divide the noodle mixture among serving plates. Top with the salmon and drizzle over the remaining soy sauce mixture to serve.
- High protein
- Low carb
- Lower gi
All nutrition values are per serve
Variation: If you love chicken, replace the salmon with single chicken breast fillets and bake for 6-8 minutes in step 4.
- Author: Gemma Purcell
- Image credit: Mark O'Meara
- Publication: Australian Good Taste