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Ingredients
Salmon in Nori With Noodles
4 salmon cutlets, cut from the centre of the fish (ask your fishmonger)
1 sheet of nori (dried seaweed)
2 teaspoons oil
250 g (9 oz) somen noodles
2 spring onions (scallions), cut into long thin strips
Dressing
½–¾ teaspoon wasabi paste
2 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon lime juice
2 teaspoons soft brown sugar
1 tablespoon oil
2 teaspoons soy sauce
2 teaspoons black sesame seeds, plus some extra, for garnish
Fish substitution
Ocean trout
Method
- Remove the skin and bones from the salmon, keeping the cutlets in one piece. Cut the nori into strips, the same width as the salmon, and wrap a strip tightly around each cutlet to form a neat circle. Seal the edges with a little water. Season with salt and freshly ground black pepper.
- Heat the oil in a frying pan and cook the salmon for 2–3 minutes on each side, or until cooked to your liking (ideally, it should be a little pink in the centre).
- While the salmon is cooking, prepare the noodles and dressing. Put the noodles in a large bowl, cover with boiling water and stand for 5 minutes, or until softened. Drain well. Combine the dressing ingredients in a jug and mix well.
- Divide the noodles among serving plates, top with a salmon cutlet and drizzle with the dressing. Add the spring onion, then sprinkle with sesame seeds.
Note: Several of the ingredients in this recipe are Japanese, so you may need to source them from an Asian grocery store.
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