For the salmon

  • ½ tbsp wasabi paste
  • 1 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • ½ tbsp soft brown sugar
  • 4 large salmon fillets

For the rice noodle salad

  • 2 rice noodle nests
  • 1 tbsp sesame oil
  • 2 cloves garlic
  • ½ tbsp finely chopped ginger
  • 1 red chilli, finely chopped
  • ½ Chinese leaf cabbage, cut into thin slices lengthways
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 2 tbsp soy sauce
  • 15g coriander, roughly chopped
  • 2 tbsp toasted sesame seeds, to serve


  1. 1

    Mix together the wasabi, ginger, soy sauce, mirin, sesame oil and brown sugar. Lay the salmon pieces in a small dish and pour the marinade over. Place in the fridge for 10 minutes.

  2. 2

    Meanwhile, cook the rice noodles according to the instructions on the packet. Drain and run under cold water to prevent them from sticking. Heat the sesame oil in a wok and add the garlic, ginger and chilli. Cook for 1 minute or until fragrant. Add the cabbage and cook for 2 minutes. Add the drained noodles with the lime juice and soy sauce and stir through the chopped coriander. 

  3. 3

    Meanwhile, heat a non-stick pan and add the marinated salmon pieces skin side down. Cook for 4-5 minutes on each side, until just cooked through and deep golden all over. Remove the salmon from the pan, add the remaining marinade and cook for 1 minute until thick and sticky. Serve the salmon with the noodles, the lime wedges and a scattering of sesame seeds, then drizzle over the sticky sauce.  

Nutritional Details

Each serving provides
  • Energy 2307kj 551kcal 28%
  • Fat 29.0g 41%
  • Saturates 5.0g 25%
  • Sugars 7.2g 8%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 628kj/150kcal

Each serving provides

40.3g carbohydrate 2.4g fibre 31.4g protein

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