Sesame Crusted Salmon & Buckwheat Noodles

Create a salmon supper that is packed with Omega-3s to boost your brain

  • Serves: 2
cals 704 low sugar
Sesame Crusted Salmon & Buckwheat Noodles
  • 2 carrots, trimmed and peeled
  • 1/2 cucumber
  • 2 tsp black sesame seeds
  • 2 tsp white sesame seeds
  • Pinch salt
  • 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

Nutrition: per serving

  • cals704
  • fat34.1g
  • sat fat6.7g
  • carbs57.7g
  • sugar15.9g
  • fibre10g
  • protein42.9g
  • salt3.6g

Ingredients

  • 2 carrots, trimmed and peeled
  • 1/2 cucumber
  • 2 tsp black sesame seeds
  • 2 tsp white sesame seeds
  • Pinch salt
  • 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
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Method
  • 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.

Recipe taken from mindfulchef.com.

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Nutrition: per serving

  • cals704
  • fat34.1g
  • sat fat6.7g
  • carbs57.7g
  • sugar15.9g
  • fibre10g
  • protein42.9g
  • salt3.6g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.