ginger & hilltop honey salmon
- 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
- Heat a large griddle pan.
- Brush the salmon with the sesame oil and season well.
- Grill for 2 minutes on each side, depending on the thickness of the ﬁllets, until almost cooked through.
- Remove the salmon from the grill and leave to rest.
- Make the dressing by blending all the ingredients together to make an emulsion.
- Cook the noodles in lots of salted boiling water for 4-5 minutes and drain well.
- Refresh with cold water and toss in a large bowl with the spinach, samphire, cucumber and dressing.
- 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.