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Glazed Salmon with Pickled Cucumber Sesame Noodles

Glazed Salmon with Pickled Cucumber and Sesame Noodles

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    20 mins

  • Cooking

    20 mins

Holiday Healthy

What You Will Need

Ingredients

  • 1 side of salmon pin bones removed
  • 3 tbsp Lee Kum Kee Char Siu Sauce
  • 1 tbsp Honey
  • 4 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp canola oil
  • 300 g soba noodles
  • 1 tbsp rice vinegar
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
  • 100 g salad mix
  • 1 C shelled edamame beans thawed
  • 2 spring onions finely sliced
  • ½ handful fresh coriander
  • 1 tbsp sesame seeds lightly toasted in a dry frying pan
  • 2 tsp black sesame seeds
  • 3 tbsp crispy fried shallots
  • ¼ C sesame dressing (see Chef's tip)

Marinade

  • Pickled Cucumber
  • 1 cucumber thinly sliced into ribbons
  • 2 tbsp rice vinegar
  • 1 tsp brown sugar
  • 1 tsp Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

GF CHAR SIU 240G GF

Convenience Sauce

Char Siu Sauce
013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Preheat the oven to 200°C (fan 180°C). Line a large baking tray with baking paper.
  2. In a small bowl, mix the char siu sauce, honey and 3 tablespoons of soy sauce.

    Place the salmon, skin side down, on the tray. Brush generously with the glaze.
  3. Roast for 15 minutes, or until just cooked through (or less if preferred) and the glaze is glossy and caramelised. Set aside to rest slightly. Roast for 15 minutes, or until just cooked through (or less if preferred) and the glaze is glossy and caramelised. Set aside to rest slightly.
  4. At the same time cook the soba noodles according to packet instructions. Drain, rinse under cold water, then toss with remaining soy sauce, the rice vinegar, sesame oil, and chilli oil.
  5. In a small bowl, combine rice vinegar, sugar and sesame oil. Toss with the cucumber ribbons and set aside to lightly pickle. Arrange the salad leaves, edamame, spring onion, coriander and noodles on a platter. Carefully transfer the salmon over.
  6. Top with pickled cucumber, sesame seeds and crispy shallots. Drizzle with a little extra chilli oil and serve with sesame dressing on the side.