Salmon, kimchi and tahini combine in this bright and beautiful recipe. It's a fresh and healthy lunch or dinner that's packed with flavour.
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Serves
4
Skin-On Salmon Fillet
White Sesame Seed
Soba Noodles
Kimchi
Cucumber
Vegetable Oil
For The Dressing:
Neutral Oil
Kimchi
Kimchi Liquid
Rice Wine Vinegar
Soy Sauce
Tahini
Serves
4
Skin-On Salmon Fillet
White Sesame Seed
Soba Noodles
Kimchi
Cucumber
Vegetable Oil
For The Dressing:
Neutral Oil
Kimchi
Kimchi Liquid
Rice Wine Vinegar
Soy Sauce
Tahini
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Step 1.
Mix all the dressing ingredients in a large bowl, ready for the noodles.
Step 2.
Cook the noodles according to packet instructions. Before draining, reserve half a mug of the cooking water. Add a few tablespoons at a time of this to the dressing to loosen it to your desired consistency.
Step 3.
Drain and rinse the noodles under cold water until completely cooled. Toss with the dressing.
Step 4.
Finely slice the cucumber into long matchsticks and set aside in a bowl with a small pinch of salt.
Step 5.
Season the salmon with salt. Heat a frying pan over high heat with a glug of oil. Once hot, add the salmon skin-side down. Press gently on the flesh so the skin makes even contact with the pan. Cook for 5–6 mins until the skin is crisp, then flip the fillets to colour on each side for a minute or two before turning off the heat, and letting the residual heat finish cooking.
Step 6.
Divide the noodles between bowls and top with cucumber and heaped spoonfuls of kimchi.
Step 7.
Flake the salmon over the top and finish with a sprinkle of sesame seeds.
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