Created by: Tassal Tasmanian Salmon
Serves: 2
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
- 2 portions (approx. 260g) Tassal salmon fillets, skin-off, cut into 3cm chunks
- 2 tsp sesame oil
- 2 tsp soy sauce
- 3cm piece fresh ginger, peeled and grated
- 250g udon noodles
- 1 tbsp peanut oil
- ½ medium brown onion, cut into wedges
- 1 bunch broccolini, cut into 3cm pieces
- 1 small red capsicum, thinly sliced
- 1 cup edamame beans
- 2 tbsp rice wine vinegar
- 2 tbsp mirin
- 2 spring onions, thinly sliced
- 1 ½ tsp black sesame seeds
Method
STEP 1
Combine sesame oil, soy sauce and ginger in a medium bowl. Add salmon and coat well. Set aside for 10 minutes.
STEP 2
Bring a large pot of water to the boil and cook the noodles for 1 minute until soft. Remove, rinse in cold water and drain.
STEP 3
Heat ½ of the peanut oil in a wok and cook salmon cubes for 4 minutes, 1 minute on each side. Set aside.
STEP 4
Add the rest of the peanut oil to the pan and cook onion, broccolini and capsicum. Toss in the edamame beans and cook for 2 more minutes.
STEP 5
Return the salmon to the pan with the noodles. Pour over the vinegar and mirin. Cook for 30 seconds.
STEP 6
Remove from pan and serve topped with sesame seeds, shredded green onions and extra soy sauce on the side.