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Serves 2 – Great, fresh Summer salad

 Soy and Sesame Salmon with Noodles Recipe


4 Oak Roasted Salmon fillets

3 tbsp Soy sauce

3 tbsp Sesame oil

Ginger – finely grated

2 tbsp Sesame seeds

200g Soba or fine egg noodles

100g Mushrooms – finely sliced

1 Large carrot – peeled and sliced

4 Spring onions – finely sliced

1 Long red chilli, seeded and sliced

75g Kale – thick storks removed and torn into small pieces

 Preheat oven to 200°C. Put Oak Roasted Salmon fillets in a shallow baking dish. Combine 1 tbsp of soy sauce, 1 tbsp of sesame oil and the ginger; pour over the salmon. Scatter over the sesame seeds, then set aside to marinate for 10 minutes.

Meanwhile cook the noodles; drain well and set aside. Put the kale on a baking tray and toss with a little sesame oil. Bake the salmon for 10 minutes and the kale for 8-10 minutes, turning until crisp.

Meanwhile heat ½ tbsp sesame oil in a frying pan. Add the mushrooms and fry until golden. Stir into the cooked noodles and set aside.

In the same pan heat another ½ tbsp sesame oil and stir-fry the carrots, spring onions and chilli until just wilted. Toss the stir-fried veg with the mushroom noodles, adding the remaining soy sauce and sesame oil to taste. Divide the noodles between 4 plates and top with the salmon fillets. 


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