Baked sesame crusted salmon with udon noodles
Sesame crusted salmon – the new prawn toast!
Salmon is one of the type of fish that we often have for dinner as it is so quick to cook and has great nutritional benefits. It is quite an oily fish so you don’t need to add a lot of oil on it when you prepare it.
The recipe for this sesame crusted salmon came to me while I was eating a sesame prawn toast. I love the flavour sesame seeds give to it and the crunchy texture so i wanted to somehow replicate it. Although my recipe calls for black sesame you can easily replace it with white sesame seeds.
Coating the salmon with sesame seeds is really fast because you don’t need to coat it with egg wash first. The sesame seeds just stick onto the salmon because of its moisture. While the salmon is cooking you can quickly whip up a side of noodles as well or even a crunchy salad.
- 4 skinless salmon fillets, approximately 1kg in total
- 2 cups black sesame seeds, white sesame seeds can also be used
- salt and pepper see notes
- olive oil spray
- 270g udon noodles, or you may use any type of noodles
- 1 bunch broccolini, washed and quartered
- 200g fresh green beans, peeled and cleaned
- 1 carrot, peeled and ends removed
- 3 tbs soy sauce
- 1 tsp sesame oil
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Preheat the oven to 200°C and line a baking tray with baking paper. Season the salmon with salt and pepper (see notes).
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Pour the sesame seeds into a bowl and use that to coat the salmon fillets on all sides. Throw away any remaining sesame seeds.
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Place the coated salmon on the baking tray. Spray a bit of olive oil on the sesame seeds before placing the tray in the oven. If you do not have olive oil spray, drizzle a bit of olive oil instead.
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Place the salmon in the oven for 15-20min, depending on how you like it cooked. I recommend you keep it for 15min though otherwise it will be too dry.
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To make the process faster I usually boil water in the kettle to use for the noodles and vegetables. Prepare the udon noodles as per packet instructions using the boiled water and then strain.
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At the same time place the broccolini and beans in a heatproof bowl and put enough hot water to cover them for 2-3min.
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Alternatively you can cook the beans and broccolini with the noodles, just add them 2 min before the recommended finish time. Then use a colander to strain the vegetables and noodles – be careful you don’t burn yourself.
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Use a peeler and peel ribbons of carrots or you can slice it into thin rounds.
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On a medium heat, use a wok or a deep frying pan to place the strained noodles and all vegetables. Add the soy sauce and sesame oil and stir all the ingredients together until it is all well combined, cook for 2min or so. The vegetables should still be quite crunchy, if you like them more cooked then you can let the beans and broccolini boil for longer.
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Separate the noodles into four plates and place a salmon piece on each plate also. Enjoy! You can make a dressing to add onto the salmon or simply use a bit of soy sauce.
I often use a variety of different spices and not just salt and pepper. You may use whatever flavours you like. Sumac goes really well with it if you like a lemony taste.
