Who’s for noodles: Wasabi, avocado and noodle salad with sesame-coated salmon 

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Who’s for noodles: Wasabi, avocado and noodle salad with sesame-coated salmon

By Sarah Cook

Published: | Updated:

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

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 ½ tsp for flavour but no heat!)

zest and juice of 1 lime

1 spring onion, roughly chopped

½ 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.