Orange and sesame salmon salad
After a somewhat indulgent Christmas period, the last thing I feel like doing is standing in the kitchen for hours slaving over a hot stove and the mere thought of sitting down to another oversized meal is just too much. So for a quick and light alternative, (and to help ease some of those guilty minds out there after Christmas) I think this salad is ideal. The orange and sesame seed dressing which coats the salmon and vegetables gives this salad that quintessential ‘fresh and light’ summer flavour.
The added bonus with this dish is that not only are your taste buds satisfied, but your body will be thankful for the abundance of nutrients it receives after eating this salad. The rich source of vitamins, minerals and fibre provided from the vegetables and the omega-3 fats from the salmon will help to prepare our bodies for the new year ahead!
- For the dressing
- ¼ cup orange juice
- ¼ cup rice wine vinegar
- 1 tbsp brown sugar
- Zest from 1 orange
- 1 garlic clove, chopped finely
- 1 tsp sesame oil
- For the salad
- 200g pack of udon noodles
- 2 x 150g fresh salmon steaks (or 300g salmon cut into large cubes)
- 1 tbsp canola oil
- Salt and pepper
- 1 capsicum, thinly sliced
- 1 carrot, thinly sliced
- ½ red onion, thinly sliced
- 1 c sugar snap peas, sliced in half
- White and black sesame seeds to garnish.
- 1. Combine dressing ingredients, whisk and set aside.
- 2. Pour boiling water over udon noodles to soften.
- 3. Season the salmon with salt and pepper then fry in the canola oil - until 'just' cooked.
- 4. Drain the noodles and place them into 2 bowls. Top with the chopped vegetables, cooked salmon and then pour over the dressing.
- 5. Garnish with sesame seeds.