Wasabi isn’t just an accompaniment to sushi. It also adds great flavour to dressings.
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
- 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.
- Soak the noodles in a bowl of boiling water to soften.
- Put the baking tray in the oven and bake the salmon for 8 minutes until just cooked.
- Put the dressing ingredients in a food processor and whiz to a pesto-like dressing.
- Rinse the noodles with cold water, drain and pat dry. Put them in a bowl with the dressing. Add the spring onions and toss.
- 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!
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.