Preheat oven to 180oC/350oF/Gas Mark 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Wheat Free, Gluten Free, Dairy Free
You will need:
- 4 skinless salmon fillets (approximately 100g per person)
- 2 grapefruits
- 2 red peppers, de-seeded
- 100g mange tout
- 20 leaves of fresh mint
- 20 leaves of fresh coriander
- 60g sea spaghetti
- 60g rice noodles
- a handful of salad leaves, washed
- 2 teaspoons sesame oil
- 2 tablespoons black sesame seeds
- 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.
- 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.
- Empty the sea spaghetti and rice noodles into a large heat proof bowl. Boil the kettle and pour enough hot water over the noodles and spaghetti 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 sea spaghetti and rice noodles straight into cold water to stop the cooking process and keep them fresh.
- Arrange the salad leaves on serving plates. Mix the drained sea spaghetti and rice noodles with some sesame oil and place in the centre. Scatter over the mange tout and red pepper strips
- Remove the salmon fillets from the oven and immediately sprinkle with black sesame seeds. Place the sesame salmon on top of the sea spaghetti and rice noodles and scatter the grapefruit segments, mint and coriander around the dish.
- 2 tablespoons tamari soy sauce
- 2 tablespoons mirin
- Mix the soy sauce and mirin in a jug and pour on to taste.
Jennifer’s Tip – Grapefruit segments are delicious added to salads of all kinds. We find the best way to get clean segments is to cut a thin slice off the top and bottom of the grapefruit to create a flat surface. Then glide your knife down the sides of the grapefruit, following the contour to remove the peel and pith. Discard any peel or skin. Make a small cut with your knife following the inside membrane of a segment, cut down the other side until the slice meets in the middle and your perfectly prepared segment should pop out. Continue until you have prepared all segments of the grapefruit.
For more recipes like this, Jennifer Irvine’s books are available on Amazon.