Crispy Salmon With Noodles & Veges

By Angela Casley
Whip up this dish for a work-from-home lunch, or savour it as a quick, tasty dinner. Photo / Babiche Martens

It is worth hunting out fresh noodles for their lovely texture, but if you can’t find them, use dried ones. This is a great dish to change up what vegetables you use; Brussels sprouts are a favourite of mine, and are delicious when cooked with a hint of sesame oil.


1 Tbsp grated ginger2 garlic cloves, crushed¼ cup soy sauce2 Tbsp water2 tsp runny honey1 tsp fish sauce2 tsp sesame oil10 Brussels sprouts, shredded1 stick celery, thinly sliced2 spring onion, thinly sliced1 Tbsp olive oil400g salmon fillet400g fresh noodles, cooked2 tsp black sesame seeds

1. Place the ginger, garlic, soy, water, honey and fish sauce into a small bowl, combining well.

2. Heat the sesame oil in a frying pan. Add the sprouts, celery and spring onion, cooking for 2 or 3 minutes or until just cooked. Remove and set aside.

3. Heat the olive oil in the same pan. Add the salmon, skin down, cooking for a few minutes to crisp up the skin then turn for a few more minutes until just cooked through. Remove from the pan and add the noodles. Stir sauce through the noodles. Serve noodles hot on plates topped with the vegetables, salmon and sesame seeds.

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