Oyster-glazed Salmon with Crunchy Soba Noodle Salad

Oyster-glazed Salmon with Crunchy Soba Noodle Salad

Are you too sexy for this salad? Glamorous, luscious, stimulating to the senses and (don’t tell anyone!) a doddle to make once you know how. This little number is a fusion of exotic oriental flavours and textures with easily sourced ingredients, including always popular, super healthy, kiwi salmon. This recipe will end up on your ‘high rotation’ repertoire!

Difficulty: Easy


 Noodle salad

  • 100g soba noodles
  • 2T mirin vinegar
  • 1T olive oil
  • 1T light soy sauce (or tamari)
  • 1t sesame oil
  • 1t miso paste
  • Squeeze lemon juice
  • 1 carrot peeled and julienned in long strips
  • 1?4 cup pickled sea-weed
  • 1 spring onion cut into long, fine strips
  • 1?4 red pepper, cut into very thin strips
  • 1 T black sesame seeds
  • fresh ground black pepper

Cook the noodles according to the packet instructions. Take care not to overcook!When cooked rinse immediately with cold water and drain again. In a medium bowl combine the oils, mirin, soya, miso paste and lemon juice. Whisk to combine. Add the noodles, vegetables, pepper and sesame seeds. Toss gently to combine.

To plate, pile the noodle salad in the center of the dish and carefully nestle the salmon on top. Garnish with fresh herbs and a few glossy pearls of sesame oil.



  • 2x 100gr piece of fresh salmon, scaled and boned, skin on
  • 1 T oyster sauce
  • 1 T brown sugar

Combine the sugar and oyster sauce in a small bowl. Line an oven tray with a double layer of foil – oil the top layer. Place the salmon on the foil and smother with half the sugar mixture. Place under a medium grill. Keep the oven door ajar and keep an eye on your sh! As the sugar begins to bubble keep basting with the remaining sugar mixture. You will need to keep basting and keep your eye on the salmon. When the oyster sauce mixture is all used and the salmon is deeply burnished take out of the oven. Allow to sit for a couple of minutes. When ready to plate, ease the salmon o the skin with a palette knife (the skin will be stuck to the foil with the caramelised sugars) and onto your prepared noodle salad.

Recipe by Kate Hardwick

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