Sunday 24 September 2023


Intricate cooking is off the table at the moment with fashion week on but I am still trying to get some weekend kitchen time in and I simply adore this quick to rustle up, fusion-y salmon and noodle dish that is packed full of flavour, quickly rustled up and packed full of good-for-you ingredients.  



  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1 tablespoon gochujang (Korean chilli paste) 
  • 1 tablespoon grated ginger
  • 2 garlic cloves, chopped
  • 2 salmon filets
  • 2 tablespoons oil
  • Purple sprouting brocolli
  • Salt

  • 1 package soba noodles
  • 1/3 cup soy sauce
  • 1/4 cup tahini
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon grated ginger
  • Red pepper flakes
  • 4 salad onions, sliced
  • Toasted sesame seeds
  • Pickled ginger for serving

  • Preheat the oven to 200c. 
  • In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. 
  • Add the salmon and let sit. 
  • On a baking tray, toss together the broccoli, olive oil, and a pinch each of salt and pepper. 
  • Bake for 20 minutes. 
  • Meanwhile, make the noodles. 
  • Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. 
  • Cook the noodles according to package directions. Drain. 
  • In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. 
  • Toss the noodles with the sauce.
  • 5Put the salmon in the oven and bake for 10-15 minutes, until the salmon reaches desired doneness. Remove the broccoli, spoon the sauce over the salmon. 
  • Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. 
  • Divide the noodles between bowls. 
  • Top with salmon, broccoli, green onions, pickled ginger, and sesame seeds. 
  • Spoon any remaining sauce over the salmon.
  • ENJOY!

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