- Salmon steaks (skin on)Hakubaku Organic Udon Noodles (Dried)Sesame OilVegetable OilSpring OnionsBaby SpinachFresh GingerLimeMushroom Flavoured Dark Soy SaucePlum SauceSesame Seeds (garnish)Side: Pickled Carrot (prepare earlier) or Pickled Ginger (store bought)
- 1. Cook udon noodles in a saucepan of boiling water for 8 minutes.2. While udon noodles are cooking, slice two large spring onions finely, including green leaves, and fry in hot oil (dash of sesame and vegetable oil) for approx 2-3 minutes until starting to crisp. Meanwhile pat salmon steaks dry with paper towel. Rub in a dash of sesame oil to skin side, and season well with cracked pepper and sea salt. Start preparing for the ginger plum sauce by peeling approx. 2 cm of fresh ginger root and grating finely.3. Remove onions from frying pan (set aside) and return empty frying pan to heat. Add another dash of both sesame and vegetable oil. Allow a few moments to heat up on high. Add salmon steaks skin side down onto hot oil. Press down gently with a flat frying spatula.4. Prepare sauce: Squeeze two halves of a lime into a small mixing bowl, add 1-2 dessertspoons of dark soy sauce, and 2-3 tablespoons of plum sauce. Add grated ginger and mix all together. (If dark soy sauce is too strong a flavour, replace half with light soy sauce.)5. Partly lift a salmon steak in the pan with the spatula to check if skin is crispy. If ready, turn steaks over and turn heat down to medium. If not, leave skin down in pan to crisp further.6. Drain noodles thoroughly and return to saucepan, adding a dash of sesame oil and gently mix through. Add baby spinach on top and place lid on saucepan. Set aside. 7. Once salmon steaks are cooked (approx 2 minutes after they have been turned), remove from pan and set aside. Turn stove top heat down to medium-low and transfer udon noodles and baby spinach into the frying pan. Immediately add a minimum tablespoon of the ginger plum sauce to the noodles and mix in while turning noodles to reheat and finish cooking. Baby spinach will wilt further with the heat.8. To serve, divide noodles between bowls, sprinkle with a couple of pinches of sesame seeds per bowl, place a salmon steak on top, and finally top with fried spring onions*. Serve with remaining sauce in a small bowl on the table for guests to have more according to personal preference. Serve small individual bowls of ‘pickled carrot’ (carrot grated roughly and stored in pickling juice) or store bought pickled ginger.*Can substitute store bought fried shallots for spring onions.
Brands and product used
- Hakubaku - Organic Udon Noodles