Recipe VIDEO above. Just roll salmon in sesame seeds and bake - you'll be amazed how well it sticks! Served over soba and Asian greens with a fabulous Asian dressing, this is a great quick salmon recipe.
4x 150-200g / 5-7 oz skinless boneless salmon or trout fillets(Note 1)
Salt and pepper
75g/ 1/2 cupwhite sesame seeds
4tspvegetable or canola oil(or other neutral oil, not olive oil)
Sliced shallots / scallions, optional garnish
Soba and greens:
250 g / 8 oz dried soba noodles(Note 2)
2bunches baby buk choi, or other greens of choice (Note 3)
1 1/2tbspsoy sauce, light or ordinary (Note 4)
2 1/2tbspvegetable or canola oil(or other neutral oil, not olive)
3tbsprice vinegar(Note 2)
2tspsugar(any, I use white)
2tspfresh ginger, minced
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.
Soba and greens:
Bring a large pot of water to the boil.
Cook soba per packet directions. Add greens for the last 1 minute of cooking.
Drain then divide between bowls.
Place ingredients in jar and shake. Set aside for 5 minutes.
1. SALMON: If salmon is very wet (eg in vacuum pack or defrosted), pat off excess water but do not dry thoroughly.I am pretty sure this will work with other types of fish but I must confess I haven't tried. Love to know if you do!2. Soba noodles, rice vinegar and mirin are sold in the Asian section of supermarkets here in Australia, but they're cheaper at Asian stores! Mirin is a sweet Japanese cooking rice wine. If you can't drink alcohol, leave this out and substitute with 2 - 3 tbsp of cider vinegar. You may need to add more sugar.3. Feel free to use any greens of choice here. Use as much as you want to serve.4. Dark or sweet soy sauce is not suitable for this dressing.5. Cooking salmon fillets this way will yield just cooked, very juicy salmon. It keeps cooking while resting. If you are unsure, just take a peek by prying the thick part open slightly to check if it is cooked to your taste. Overcooked salmon is very dry, especially when not marinated like this recipe.6. Nutrition per serving, assuming 150g / 5 oz fillets and that all the dressing is used. It doesn't take into account fat that's left on the tray. LIGHTER OPTION : Opt for oil spray on the salmon, switch the soba for zucchini noodles or cauliflower rice, reduce oil in dressing to 2 tbsp = 503 cal per serve.