Serves: 3

Style: Modern

Difficulty: Easy


1 packet Udon Noodles
3 180g salmon fillets
1/4 cup sesame seeds
1 tblsp oil
2 tblsp mint leaves (shredded)
1 tblsp wasabi paste
1/2 tsp 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 mins until golden brown. Gently turn and cook other side for about 1 min 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.



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