Udon Noodle Salad with Avocado & Sesame Seed Crusted Salmon

Serves: 3

Style: Japaneasy

Difficulty: Easy


270g Hakubaku Udon Noodles
3x180g Salmon fillets
1/4 cup sesame seeds
1 Small red onion, finely sliced
2 tablespoons Mint leaves, shredded
1 avocado, peeled and sliced
1 tablespoon Wasabi paste
1.5 teaspoon Caster sugar
1/3 cup Lemon juice
1/2 cup Olive oil


Udon Noodle Salad with Avocado & Sesame Seed Crusted Salmon


Coat skin side of salmon fillets with sesame seeds. Heat enough oil to cover base of frypan on a medium-high heat. Cook salmon fillets, sesame seed side down, for 1 to 2 minutes until golden brown. Gently turn and cook other side for about 1 minute then remove. Slice while still warm into 1cm wide strips. In a bowl whisk together dressing ingredients. Meanwhile cook Udon noodles as per packet instructions. Add noodles, onion and mint leaves to the dressing and toss well. To serve, top with sliced salmon and avocado. Scatter over reserved mint leaves.



Got a good Recipe to Share?

Upload your recipe to our database and share it with others.