Sesame-crusted salmon

Ingredients

• 40 gsesame seeds
• 2 clovesgarlic
• 2 cmginger
• 200 gbimi
• 1pak choi
• 30 ml (2 tbsp)extra-virgin olive oil
• 4skinless salmon fillets
• 300 gsoba noodles
• 30 ml (2 tbsp)soy sauce
• 15 ml (1 tbsp)honey
• 15 ml (1 tbsp)sesame oil
• 3spring onions
• as neededpepper and salt
• as neededfine grater
• as neededkitchen paper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200 °C.

2. 2

   Toast the sesame

   Heat a wok without oil or butter. Toast the sesame seeds for about 3 minutes, until golden, then tip them onto a plate.

3. 3

   Prepare the vegetables

   Finely chop the garlic. Peel and finely grate the ginger. Halve the bimi lengthways, then cut the pieces in half. Slice the pak choi into strips, keeping the white and green parts separate.

4. 4

   Coat and roast salmon

   Pat the salmon fillets dry with kitchen paper. Turn them in the toasted sesame seeds and place them in a greased oven dish. Season with pepper and salt, then roast for 8–10 minutes, until cooked through.

5. 5

   Cook the noodles

   Meanwhile, cook the soba noodles according to the packet instructions.

6. 6

   Stir-fry the bimi

   Heat 30 ml (2 tbsp) olive oil in the wok. Gently fry the garlic and ginger for 1 minute over a low heat. Add the bimi and stir-fry for 3 minutes.

7. 7

   Add the pak choi

   Add the white part of the pak choi and cook for 1 minute. Fold in the green leaves. Season the vegetables with the soy sauce, honey and sesame oil.

8. 8

   Combine and serve

   Toss the soba noodles with the vegetables in the wok. Divide between 4 deep bowls and place the salmon on top. Thinly slice the spring onions on the diagonal and scatter them over the bowls.

What is sesame-crusted salmon?

This dish brings together oven-roasted salmon, noodles and stir-fried greens. Its combination of fish, soy-seasoned vegetables and sesame is inspired by flavours common in East Asian cooking, though this particular recipe is a modern weeknight-style combination.

The toasted sesame coating gives the salmon a nutty outside, while bimi and pak choi provide contrasting textures. Honey rounds out the savoury soy sauce in the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 707 calories, 43g protein, 66g carbs, 29g fat.

The soba noodles and honey provide most of the carbohydrates, while salmon supplies protein and much of the fat; sesame seeds and the olive and sesame oils add further fat. Serve the bowl with extra vegetables or a simple side salad if you want to balance the noodles and fish with more greens.

Why toast the sesame first?

Toasting the seeds in a dry wok brings out their aroma and gives the coating more flavour. Keep them moving and transfer them to a plate as soon as they turn golden, since they can darken quickly in the hot pan.

Dry the salmon before coating it so the seeds cling more readily. A light coating is enough; press gently rather than packing the seeds on thickly.

Getting the salmon right

Even fillets are easier to cook evenly, so arrange them with a little space in the oven dish. The recipe gives a roasting time of 8–10 minutes at 200 °C; the exact time depends on the thickness of the fillets.

Check the thickest part for doneness and take care when lifting the fish, as the sesame crust can loosen. Season with salt and pepper before roasting, as directed.

Keep the vegetables crisp

White stems: add these first because they need a little more time in the wok than the leaves.

Green leaves: stir them through after the stems have cooked for 1 minute, so they wilt without losing all their freshness.

Bimi: halving it lengthways helps the pieces cook quickly and makes them easier to mix with the noodles.

Build flavour in the wok

Start the garlic and ginger over a low heat for 1 minute, then add the bimi. This gives the aromatics a brief chance to flavour the oil without rushing them over high heat.

Add the soy sauce, honey and sesame oil to the vegetables before tossing in the noodles. Mix thoroughly so the noodles pick up the seasoning, then serve promptly.

Plan the timing

Get the salmon into the oven, then cook the noodles while it roasts and stir-fry the vegetables. The recipe takes 30 minutes in total, so have the pak choi, bimi and aromatics prepared before the wok gets hot.

Follow the packet directions for the soba and avoid leaving it sitting in hot water. Drain it when ready so it can be added to the vegetables without making the wok watery.

What to serve alongside

The noodles, salmon and vegetables make a complete bowl as written. For a lighter balance, serve a little less noodle and add extra bimi or pak choi.

A wedge of lime or lemon at the table can add a bright contrast, though it is not part of the listed recipe.

Recipe notes & tips

• Toast the sesame in a dry wok and watch closely as it approaches golden.
• Pat the salmon dry before coating so the seeds adhere better.
• Keep the pak choi stems and leaves separate until their different cooking times.
• Use the soba packet instructions, as cooking times vary by brand.
• Have the vegetables sliced before starting the stir-fry, which moves quickly.
• Lift the salmon carefully when serving to help keep its sesame coating in place.

Variations

• Add chilli: stir sliced fresh chilli into the garlic and ginger for extra heat.
• Use broccoli: replace the bimi with small broccoli florets and cook until just tender.
• Add citrus: finish the bowls with a squeeze of lime for a sharper note.
• Swap the noodles: use another noodle suitable for stir-frying and cook it according to its packet.
• Make it gluten-free: choose certified gluten-free soba and use gluten-free soy sauce.

Common mistakes to avoid

• Burnt sesame: keep the seeds moving and take them off the heat as soon as they turn golden.
• Loose coating: pat the salmon dry before turning it in the sesame seeds.
• Overcooked fish: begin checking at 8 minutes, especially if the fillets are thin.
• Soft pak choi: add the leaves after the white stems and cook them only briefly.
• Watery noodles: drain the soba well before tossing it with the vegetables.
• Uneven seasoning: toss the noodles thoroughly with the vegetables and sauce before serving.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Store the salmon separately from the noodles and vegetables if possible, and reheat gently until hot; the salmon may lose some moisture and the sesame coating will soften.

Frequently asked questions