Sesame Crusted Salmon & Buckwheat Noodles

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

Healthy Diet

By Healthy Diet

Serves: 2
cals 704
low sugar
Sesame Crusted Salmon & Buckwheat Noodles

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

Method

  1. Using a peeler, thinly peel the carrots and cucumber into long thin strips.
  2. 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.
  3. 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.
  4. 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.
  5. To make the dressing, mix the lime juice with the miso paste and honey.
  6. In a large bowl, toss the carrot and cucumber strips with the cooled noodles, dressing and coriander.
  7. Transfer to two servings bowls and top with the sesame crusted salmon, garnished with the chilli.

Recipe taken from mindfulchef.com.

Nutrition: per serving

cals

704

fat

34.1g

sat fat

6.7g

carbs

57.7g

sugar

15.9g

fibre

10g

protein

42.9g

salt

3.6g