This recipe combines two of my favourite foods: salmon and noodles. I love the crispy skin of the fish with the asian flavours, and the salty sweet dressing is the perfect touch. A Donna Hay creation with a personal twist, it’s a great meal for entertaining friends on a weeknight, a modern and impressive looking dish that only takes thirty minutes to pull together.
In a small bowl, combine soy sauce, mirin, sesame seeds, lime juice and a sprinkle of salt and pepper. Set aside.
In a large saucepan, heat the sesame oil on a medium heat, then add garlic, ginger and chilli and simmer for 1 minute until fragrant. Pour in chicken stock then bring to the boil, then add in noodles, snap peas and baby corn. Simmer for 5-6 minutes until noodles are soft and vegetables slightly crispy, then remove from heat.
Meanwhile, season salmon with salt and pepper, then cook in a frypan with a lug of olive oil on a medium heat, for 5-6 minutes until cooked through.
Mix through half the sauce with the noodles and vegetables, and divide into bowls. Top with the cooked salmon, remaining sauce and coriander, and serve.