Dinner
Saku Salmon Sesame with Ginger & Spicy Miso Dressing and Green Tea
20 min
Cooking
2
Portions
Ingredients
- 2 Atlantic Salmon MOWI Saku Portions
- 2 Tbsp Toasted black & white salted sesame seeds
Sauce
- 1 Tbsp White miso paste
- 1 Tbsp Canola oil
- 2 Tbsp honey
- 2 Tbsp of rice vinegar
- 1 Tbsp sesame oil
- Thumb size piece of ginger grated
- 1 Garlic clove grated
- 1/2 tsp of chili flakes
- Juice and zest of half a lime
Soba Noodle Salad
- 7-8 oz cooked soba noodles
- 1/4 Cup Avocado diced in 1 cm cubes
- 1/4 Cup cooked Edamame
- Salt & white pepper
- Lime wedges
Preparation
1. Preheat oven to 420°F
2. Sprinkle each MOWI Saku with 1 tbsp of sesame seeds, place on a baking tray lined with parchment paper and bake for 9 minutes. Allow to rest for 5-6 minutes
3. In a bowl Mix all the noodle ingredients together
4. In a separate bowl, whisk all the dressing ingredients together and pour over the noodles (you will not need all the dressing, seal in a container and reserve in the fridge for up to 1 week)
5. Place MOWI Saku and noodle salad on a plate next to each other with a lime wedge
Ingredients
- 2 Atlantic Salmon MOWI Saku Portions
- 2 Tbsp Toasted black & white salted sesame seeds
Sauce
- 1 Tbsp White miso paste
- 1 Tbsp Canola oil
- 2 Tbsp honey
- 2 Tbsp of rice vinegar
- 1 Tbsp sesame oil
- Thumb size piece of ginger grated
- 1 Garlic clove grated
- 1/2 tsp of chili flakes
- Juice and zest of half a lime
Soba Noodle Salad
- 7-8 oz cooked soba noodles
- 1/4 Cup Avocado diced in 1 cm cubes
- 1/4 Cup cooked Edamame
- Salt & white pepper
- Lime wedges
