Recipe: Seared salmon with soba noodles

Last updated 05:00 19/09/2013
Seared salmon
Tez Mercer

FIT FOR A KING: Lyndey Milan's seared New Zealand salmon with Japanese soba noodle salad.

Lyndey Milan
OCKER TUCKER: Australian gourmet Lyndey Milan.

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Australian food legend Lyndey Milan is a proud advocate for her country's bountiful produce, but when it comes to salmon she's completely on our side.


Main ingredient Salmon
Type of dish Japanese
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 2
Special options None

Milan, who has eight books and four TV series to her name, says New Zealand king salmon is a clear cut above the rest.

"I'm a big Austro-phile and I'm all for Australian products, but I was absolutely blown away by the quality of New Zealand salmon," she says.

"When you cook Atlantic salmon it really stinks, but New Zealand king salmon doesn't smell. I think it must be because it has a high oil content. You can throw it in the oven and bake it for 10 minutes and it won't dry out. It doesn't go all milky like some fish, it's just brilliant."

Milan, who held two masterclasses in Auckland yesterday, said the Marlborough-farmed fish had changed the way she viewed salmon.

"I've never been a massive fan of hot smoked salmon, but this one is something else."

Here's one of the dishes she showed off in Auckland - King salmon with a warm Japanese soba noodle salad.

2 x 180g salmon fillets, skin on
125g soba noodles
2 1/2 Tbsp (40ml) olive oil
2 green onions, sliced diagonally
125g mixed mushrooms (eg oyster, enoki, shimeji etc), thinly sliced if necessary
75g snow peas, thickly sliced
2 tsp (10ml) ponzu, (optional)
2 1/2 Tbsp basil leaves
2 1/2 Tbsp coriander leaves
For the Japanese dressing:
1 tsp wasabi paste
4 tsp pickled ginger, sliced
1 clove garlic, finely chopped
2 1/2 Tbsp (40ml) ponzu
4 tsp (20ml) olive oil
1 tsp (5ml) sesame oil

1. Preheat oven to 180C. 

2. Using a sharp knife, carefully remove the skin from the salmon fillets.  Place skin on a lined baking tray, season with salt, cover with another sheet of baking paper and top with another baking tray of the same size.  Bake for 30 minutes.  Place the cooked skin wafers on a rack to cool and crisp.

3. Meanwhile cook the soba noodles in boiling salted water until tender.  Drain well.

4. Combine dressing ingredients in a small bowl and mix well.

5. Heat half olive oil in a large frying pan over medium heat, add the salmon and cook for six minutes, turning after three minutes or until the flesh is just opaque and starting to flake. Splash with ponzu if desired.

6. In another large frying pan add remaining olive oil and over a high heat, sauté green onions, mushrooms and snow peas for two minutes or until starting to soften.  

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7. Add soba noodles and Japanese dressing and toss over high heat for two minutes until the noodles are warm.  

8. Serve salmon on a bed of warm noodle salad, sprinkled with torn basil and coriander leaves and finish with a crispy salmon skin wafer.


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