Coated with sesame seeds, this salmon is yum with noodles and crisp sugar snap peas.
- Heat 1 teaspoon of oil in a saucepan over medium-high heat. Add the garlic and ginger, and cook for 30 seconds or until aromatic. Add the soy sauce, sherry and sugar. Bring to the boil and cook for 3 minutes or until the mixture reduces slightly.
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place seeds on a plate. Press top and bottom of each salmon fillet onto seeds to coat.
- Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the salmon and cook for 1-2 minutes each side or until light golden. Transfer to the lined tray. Wipe the pan clean with paper towel. Repeat with the remaining oil and salmon.
- Bake the salmon in oven for 5 minutes for medium or until cooked to your liking.
- Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 5 minutes, adding the sugar snap peas in the last 2 minutes of cooking. Drain and return to the pan. Add 1 tablespoon of the soy sauce mixture and toss to coat.
- Divide the noodle mixture among serving plates. Top with the salmon and drizzle over the remaining soy sauce mixture to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set