ginger & hilltop honey salmon

40 mins!
ginger & hilltop honey salmon image


  • 4 salmon fillets, about 100g (3½oz)
  • each 1 tablespoon sesame oil
  • 200g (7oz) black rice noodles (or soba noodles)
  • 50g (1¾oz) spinach, cooked and chopped
  • 50g (1¾oz) samphire, blanched
  • ½ a cucumber, cut into long strips
  • 4 spring onions, chopped
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon black sesame seeds
  • fresh coriander leaves
  • salt and freshly ground black pepper
  • a 2cm (¾ inch) piece of ginger, finely grated
  • 1 clove of garlic, crushed
  • juice of 1 lime
  • 2 teaspoons hilltop honey
  • 50ml (2fl oz) sunflower oil
  • salt and cayenne pepper


  1. Heat a large griddle pan.
  2. Brush the salmon with the sesame oil and season well.
  3. Grill for 2 minutes on each side, depending on the thickness of the fillets, until almost cooked through.
  4. Remove the salmon from the grill and leave to rest.
  5. Make the dressing by blending all the ingredients together to make an emulsion.
  6. Cook the noodles in lots of salted boiling water for 4-5 minutes and drain well.
  7. Refresh with cold water and toss in a large bowl with the spinach, samphire, cucumber and dressing.
  8. To serve, place the salmon on top of the noodles and top with the spring onions, sesame seeds and coriander leaves.

TIP – For knobbly bits of ginger, try using a teaspoon to peel.


Zingy and beautifully interesting to serve. ‘Nuff said.