This waterfront property along the Wild Atlantic Way is on the market for €895,000
This waterfront property along the Wild Atlantic Way is on the market for €895,000

Sarah Finnan

Real Weddings: Anouska and Eoin’s chic Dublin city wedding
Real Weddings: Anouska and Eoin’s chic Dublin city wedding

Shayna Sappington

How to harness the courage to change careers
How to harness the courage to change careers

Niamh Ennis

All the cool girls are wearing quilted jackets this summer
All the cool girls are wearing quilted jackets this summer

Sarah Finnan

This Dublin home has been given a makeover full of warm tones and inviting textures
This Dublin home has been given a makeover full of warm tones and inviting textures

Megan Burns

Irish Design Spotlight: Tory Long
Irish Design Spotlight: Tory Long

Sarah Finnan

Hotel review: Add Dunboyne Castle Hotel and Spa to your holiday hit-list
Hotel review: Add Dunboyne Castle Hotel and Spa to your holiday hit-list

Shayna Sappington

This Dublin city centre apartment has been filled with colour and character
This Dublin city centre apartment has been filled with colour and character

Megan Burns

8 new films to catch in cinemas this month
8 new films to catch in cinemas this month

Sarah Finnan

House tour: How Indy Parsons found and transformed her dream period home
House tour: How Indy Parsons found and transformed her dream period home

Megan Burns

Image / Editorial

Sesame Salmon with spicy carrot & buckwheat noodle salad


By Meg Walker
04th Apr 2018
Sesame Salmon with spicy carrot & buckwheat noodle salad

Spring to me is that moment when the sun is shining, but there is still a nip in the air. You want to start eating lighter dishes, but are not quite ready for salads. This straddles that in between craving with a warming spicy dressing yet lots of fresh raw elements to add crunch and flavour.

Serves 2

Ingredients

For the salmon
2 x 125g salmon
1 tsp black sesame seeds
½ cm ginger, grated
1 clove of garlic, crushed
juice of ½ lime
1 tbsp olive oil

For the salad
2 carrots, peeled
6 radishes, finely sliced
50g rocket
50g buckwheat noodles (I like King Soba)
2 spring onions, finely sliced
10g Thai basil, leaves only

For the dressing
1 clove of garlic, crushed
1 red chilli, deseeded
1 tbsp ponzu
1 tbsp olive oil
1 tsp toasted sesame oil
juice of ½ lime

Method
Marinate the fish by mixing together everything except the black sesame seeds.

Prepare the buckwheat noodles by boiling according to the instructions. Drain and wash in cold water so they do not stick together.

Spiralise the carrots using a spiraliser. If you don’t have one, shave the carrot into peelings using a peeler.

Prepare the dressing by adding all the ingredients to a small food processor.

Mix together all the salad ingredients in a bowl and split between 2 plates.

Heat a non-stick frying pan over a medium heat and pan fry the salmon for about 2-3 minutes on one side before turning over. Sprinkle over the sesame seeds onto the cooked side.

Arrange the cooked salmon on the noodle salad and drizzle over the dressing.

 

Recipe and photography from Toral Shah’s The Urban Kitchen, theurbankitchen.co.uk