We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Ginger salmon with sesame noodles and cucumber salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Ginger salmon with sesame noodles and cucumber salad
Recipe by Ed Smith
Dive into this delicious salmon recipe. A dairy-free dinner on the table in 30 minutes
Serves: 2
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
708Kcal
Fat
33gr
Saturates
6gr
Carbs
59gr
Sugars
7gr
Fibre
2gr
Protein
42gr
Salt
3.3gr
Ed Smith
Ed Smith is the food writer behind award-winning blog rocketandsquash.com.
See more of Ed Smith’s recipes
Ed Smith
Ed Smith is the food writer behind award-winning blog rocketandsquash.com.
See more of Ed Smith’s recipes
Ingredients
- 2 bundles of soba noodles, around 165g (we used Yutaka)
- 1 thumb-sized piece of root ginger, peeled and cut into 4 pieces
- 1 x 31g pack coriander, stalks and leaves separated
- 1-2 mild red chillies, one cut in half, one finely diced
- 2 salmon fillets
- ½ cucumber, peeled and cut into 5mm thick half moons
- 2 tbsp light soy sauce
- 4 tsp toasted sesame oil
- 2-4 tbsp sushi ginger, plus 1 tbsp pickling juice from the jar
- 1 tbsp sesame seeds, toasted
Step by step
-
Cook the soba noodles in boiling salted water in a medium saucepan for 4 minutes. In the meantime, refill the kettle and put it on to boil again.
-
Drain the cooked noodles through a sieve, and rinse under cold water. Rinse the saucepan and return it to the hob, adding 1 litre of water from the just-boiled kettle. Add the ginger pieces, the coriander stalks and chilli halves. Boil for 3 minutes then turn the heat off and wait for 4 minutes more before adding the salmon fillets. Cover with the lid and leave them there for 11 minutes, during which time they will poach nicely.
-
Meanwhile, put the cucumber in a mixing bowl. Add a pinch of salt, toss, then after 3-4 minutes add 1 tablespoon of soy sauce, 2 teaspoons of sesame oil, the diced chilli and 1 tablespoon of pickle juice from the sushi ginger jar. Mix well; leave in the bowl until the salmon is done.
-
Put the cold noodles into a different mixing bowl; add the remaining soy sauce, sesame oil, the toasted sesame seeds and the coriander leaves. Mix with a fork or chopsticks and put into 2 bowls. Divide the sushi ginger equally between each bowl.
-
When the salmon is ready, remove it from the pan to a plate and peel the skin away. Serve it on the noodles, along with the cucumbers, pouring any excess dressing over.