Sesame Seed Crusted Salmon On Soba Noodles Recipes

SESAME CRUSTED SALMON

Steps:

• Take salmon out of fridge 20 minutes before cooking.
• Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
• Sprinkle both sides of the salmon with salt and pepper.
• Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
• Drizzle top with oil.
• Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
• Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES WITH TWICED COOKED BROCCOLI WITH GARLIC AND HAZELNUTS

Steps:

• For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes.
• For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion.
• For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES

Steps:

• Place noodles in a large bowl.
• Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil.
• Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper.
• Garnish with scallion.
• Season salmon on both sides with salt and pepper.
• Mix together the sesame seeds in a medium bowl.
• Dredge salmon skin-side down in the seeds.
• Heat oil in a large skillet over medium-high heat.
• Sear the salmon seed-side down in the pan and cook until golden brown.
• Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

SOBA AND SALMON SOUP

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse well under cold water; set aside.
• Meanwhile, combine the mushroom broth, mirin, soy sauce and fish sauce in a medium skillet. Bring to a boil, then reduce the heat to a bare simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, carefully flipping once, until the salmon is cooked through and flakes at the touch, 21/2 to 3 minutes per side. Remove the salmon using a slotted spoon or fish spatula; discard the skin.
• Return the broth mixture to a boil, then remove from the heat. Season with salt. Divide the noodles and basil among bowls. Ladle vegetables and broth into each bowl, top with the salmon and sprinkle with the sesame seeds.

ONE-POT SALMON & SOBA DINNER FOR TWO RECIPE BY TASTY

Steps:

• In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and ¼ teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
• In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and ¼ teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
• Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15-30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
• Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
• Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
• Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
• Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
• Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
• Peel the egg and cut in half.
• Toss the cooled noodles in a medium bowl with ¾ cup (80 ml) of the dressing, reserving the remaining dressing for serving.
• Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
• Enjoy!

SOBA NOODLES WITH SESAME SEEDS

Steps:

• Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
• Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
• In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil.
• Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
• If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.