Crispy skin atlantic salmon on bed of japanese udon noodles with wakame, soy,mirin and pickled ginger.
The noodles sit on salad greens with rocket and coriander
the salsa is tomato concasse with avocado verjuice and lemon virgin olive oil


  • two slices of atlantic salmon 180 grams

  • Salsa

  • 1/4 avocado diced

  • 1/2 tomato peeled and seeded

  • dash verjuice

  • dash of pendleton lemon virgin olive oil

  • chopped coriander

  • Noodles

  • per serve i use japanese udon noodles cook to order they are portioned in packet 3x 90 grams i use 45 gms per serve

  • cook for 5 minutes

  • mix with pickled ginger

  • wakame japanese seaweed salad

  • dash of japanese soy and mirin

  • salad greens with rocket


  • 1.

    Boil noodles 5 minutes mix with wakame, soy, mirin, ginger and lemon oil

  • 2.

    Panfry salmon which has beens seasond skin side first

  • 3.


  • 4.

    Blanch tomato deseed dice

  • 5.

    Dice 1/4 avocado

  • 6.

    Chop coriander mix with 1tbs verjuice and 1tbslemon virgin olive oil

  • 7.

    Place salad greens on plate place noodles on greens place salmo on top skin side up pour salsa all around salmon li

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings