Crispy salmon with turnip, mandarin & noodle salad
By Sarah Cook
A fresh and zingy salad with Chinese cabbage, sesame-crusted salmon and the unsung hero of British veg, the turnip
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Prep:15 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 611
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fat 24g
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saturates 4g
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carbs 55g
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sugars 16g
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fibre 8g
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protein 39g
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salt 1.3g
Ingredients
- 100g buckwheat soba noodles
- 2 tsp sesame oil
- 3 tsp stem ginger syrup plus one ball, finely chopped
- 2 skinless salmon fillets
- 1 heaped tbsp sesame seeds (black, white or a mixture)
- 3 mandarins or clemantines, 2 peeled and finely sliced, 1 juiced
- 5 tsp white wine vinegar
- 4 spring onions, finely shredded into matchsticks
- 4 baby turnips, or 1 large, finely sliced
- 50g Chinese cabbage, finely shredded
Tip
Professional finishUse a mandolin to slice the turnips if you have one - it'll be easier than using a knife and ensure all the slices are exactly the same thickness. The slender slices dressed with something zingy are transformed beyond recognition.
Method
Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.
