- Serves 2
- Prep Time: 10 mins
- Cook Time: 25 mins
- For the oil
- 2 Large clove of garlic, thinly sliced
- 1/2 bunch Spring onions
- 2 tbsp Flavourless oil (vegetable or sunflower)
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tsp Toasted sesame seeds
- For the fish
- 2 MOWI fresh fillets
- 2 tsp Oil
- 2 tbsp White sesame seeds
- 1 tsp Black sesame seeds
- 2 nests Wholewheat egg noodles
- Oil for frying
Cook noodles according to packet instructions. Rinse with cold water, drain and set aside.
Trim the roots from the spring onions. Cut them in half lengthways, and then again widthways so that the green and white parts are separated.
Place the oil in a saucepan on a medium heat. Add the garlic and then the onion. The oil should be warm enough to wilt the onions, but not burn the garlic. This should take between 8-15 minutes. When the oil is fragrant and the garlic and onions are just starting to turn brown remove them from the oil with a slotted spoon and transfer to a plate.
Add the soy sauce and sugar to the oil.
Turn the heat up until it starts to bubble and the sugar dissolves. Remove from the heat.
Meanwhile, cook the salmon. Pour the black and white sesame seeds on to a plate. Season the fish and press into the seeds to coat all over.
Pour 1 tsp of oil into a small frying pan over a medium-high heat and cook skin side down for 3-4 minutes until the skin is crisp. Turn over the salmon and cok for a further 3 minutes.
Add the noodles to the seasoned oil and toss until well coated. Divide the noodles between two plates, topping with the reserved onions.
Place your noodles onto a plate and top with a salmon fillet.
Garlic and spring onion oil noodles and sesame-crusted salmon