Create a salmon supper that is packed with Omega-3s to boost your brain
By Healthy Diet
2 carrots, trimmed and peeled
2 tsp black sesame seeds
2 tsp white sesame seeds
2 x 150g skinless salmon fillets
1/2 tbsp vegetable oil
120g buckwheat noodles
Juice 1 lime
2 tbsp sweet white miso paste
2 tsp honey
Large handful fresh coriander, roughly chopped
1 red chilli, deseeded and thinly sliced
Using a peeler, thinly peel the carrots and cucumber into long thin strips.
Mix the sesame seeds together in a bowl with a pinch of sea salt. Coat the salmon fillets in this mix, pressing it into the salmon so the seeds form a single layer over the salmon on all sides.
Heat the oil in a frying pan on a medium heat and cook the salmon for 10 minutes, turning occasionally, until cooked through and golden brown.
Meanwhile, pour 500ml boiling water into a saucepan and bring to the boil, then add the buckwheat noodles with a pinch of sea salt and simmer for 5 minutes (stir often to prevent sticking). Once cooked, rinse briefly in cold water, drain and set aside.
To make the dressing, mix the lime juice with the miso paste and honey.
In a large bowl, toss the carrot and cucumber strips with the cooled noodles, dressing and coriander.
Transfer to two servings bowls and top with the sesame crusted salmon, garnished with the chilli.
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