Pimp your noodles: Wasabi, avocado and noodle salad with sesame-coated salmon

Wasabi isn’t just an accompaniment to sushi. It also adds great flavour to dressings.

wasabi salmon noodle salad
Andrew Hayes-Watkins

SERVES 2
TAKES 25 minutes

2 salmon fillets
1-2 tbsp Japanese kewpie mayonnaise (see tip)
4 tbsp mixed black and white sesame seeds
125g dried green tea
Noodles (see tip)
2 spring onions, finely sliced on the diagonal
1 ripe avocado

FOR THE DRESSING
1 tsp wasabi paste (or 1⁄2 tsp for flavour but no heat!)
Zest and juice of 1 lime
1 spring onion, roughly chopped
1⁄2 small bunch of coriander, plus extra to serve
1 tbsp water
1 tbsp sunflower oil

  1. Preheat the oven to 220C/200C fan/gas 7. Brush the fish all over with the mayonnaise – but skip the skin side. Tip the sesame seeds on to a plate and roll each fillet in the seeds to thoroughly coat the skinless sides, then place on a baking tray skin-side down.
  2. Soak the noodles in a bowl of boiling water to soften.
  3. Put the baking tray in the oven and bake the salmon for 8 minutes until just cooked.
  4. Put the dressing ingredients in a food processor and whiz to a pesto-like dressing.
  5. Rinse the noodles with cold water, drain and pat dry. Put them in a bowl with the dressing. Add the spring onions and toss.
  6. Slice the avocado and serve with the noodles, topping them with the sesame-coated salmon and a sprinkling of coriander.

TIP You can use regular mayo and soba noodles if you prefer. For a veggie version, use sweet potato ‘steaks’ instead of salmon.

Now buy the book!

Pimp Your Noodles
Our recipes are from Pimp Your Noodles by Sarah Cook, which is published by Seven Dials, price £9.99. To order a copy for £8.49 until 7 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15.