Healthy Recipes: Sesame salmon and rice noodle salad

Healthy récipe with salmon and sesame

Today we would like to share a healthy recipe with salmon, black sesame and rice noodle salad. This is a Wheat Free, Gluten Free and Dairy Free healthy recipe.

Salmon is a highly nutritious food. It is high in protein, high in ‘good fats’ as Omega 3 and high in many vitamins and minerals such as vitamin D, vitamin B12, vitamin B6, niacin, selenium and magnesium. Salmon is a fish we recommend to take occasionally in our healthy diet.

Black sesame seeds are really high in calcium and iron are they are normally used to improve our digestive system. Moreover, they help to mineralize our bodies and also delay the onset of white hair.

Rice noodles and vegetables complete this healthy dish with the whole carbohydrates and other vitamins our body needs.

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients (for 4 servings approximately)

• 4 skinless salmon fillets (approximately 100g per person)
• 2 grapefruits
• 2 red peppers, deseeded
• 100g mange tout
• 20 leaves of fresh mint
• 20 leaves of fresh coriander
• 120g rice or angel noodles
• a handful of salad leaves, washed
• 2 teaspoons sesame oil
• 2 tablespoons black sesame seeds
• 2 tablespoons tamari soy sauce
• 2 tablespoons mirin

Preparation

1. Preheat oven to 180 ºC/350ºF. Cover a baking tray with some baking parchment or use a non-stick tray. Place the salmon fillets onto the tray. Place on the middle shelf of the oven and cook for 10-12 minutes until just cooked.
2. While the salmon is cooking, peel the grapefruit and cut into segments. Thinly slice the red pepper and mange tout into strips. Wash the herbs; there is no need to chop these, simply just break off the leaves. Keep all these ingredients to one side.
3. Empty the rice noodles into a large heat proof bowl. Boil the kettle and pour enough hot water over the noodles to cover them. Stir and leave to stand for 6-8 minutes or as per pack instructions until just soft. When cooked strain through a colander. If you are making this in advance you can put the noodles straight into cold water to stop the cooking process and keep them fresh.
4. Arrange the salad leaves on serving plates. Mix the drained noodles with some sesame oil and place in the centre. Scatter over the mange tout and red pepper strips.
5. Remove the salmon fillets from the oven and immediately sprinkle with black sesame seeds. Place the sesame salmon on top of the noodles and scatter the grapefruit segments, mint and coriander around the dish.
6. To serve: Mix the soy sauce and mirin in a jug and pour on to taste.

Would you like to taste it?

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