Chilli Salmon Noodle Salad
Cook Time 20 minutes
Servings 4
Ingredients
2 x 180g piece of salmon, skin on
450g pack of thin Hokkien noodles
1 Lebanese cucumber, chopped into rounds on an angle
3 spring onion, finely chopped on an angle
1 tbsp toasted sesame seeds to serve
Salt
Dressing
1 tbsp tahini
1/4 tsp chilli oil
1/4 cup grapeseed oil plus an extra teaspoon for the fish
2 tbsp soy sauce
1 tbsp Chinkiang or black vinegar
1 1/2 tbsp caster sugar
1 tsp freshly grated ginger
1 clove garlic, minced
Method
Cook noodles as per packet instructions.
Combine all of the dressing ingredients together with a whisk. If it’s a little too thick add a splash of warm water.
Heat a pan over a medium heat. Coat the salmon with a teaspoon of oil and season with salt. Cook, skin side down for 3-4 minutes then turn and cook for a further 2 minutes. Rest for a few minutes and then roughly flake, including the crispy skin.
Combine the salmon with the noodles, cucumber, spring onions and dressing. Garnish with sesame seeds.