Asian Noodle Salad with Slow‑Roasted Salmon and a Crisp Sesame Crust
A refreshing Asian noodle salad topped with slow‑roasted salmon and a crisp sesame crust. Light, elegant and full of bright, balanced flavours – perfect for an effortless lunch or a colourful midweek dinner.
A Fresh, Flavourful Break in Your Day
Sometimes you just want something different – a dish that feels light and uplifting, colourful but comforting, and full of bright, balanced flavours. Not heavy comfort food, but elegant comfort food.
This Asian noodle salad with slow-roasted salmon and a crisp sesame crust is the perfect example. The salmon cooks gently in the oven until it's almost silky and flakes easily. A layer of black and white sesame seeds gives it a subtle toasted aroma and delicate crunch. Fresh noodles and crisp vegetables bring structure and harmony, while the citrus-soy dressing ties everything together with a light, aromatic finish.
It's the kind of recipe you reach for when you need a moment of calm — and it's really easy to make.
Slow‑Roasted Salmon with a Crisp Sesame Crust: Soft, Warm and Full of Aroma
The trick to getting the best results is slow roasting, which makes the salmon so tender. The lower temperature lets the natural oils melt gently, making every bite rich and tasty.
The sesame crust – a mix of white and black sesame seeds – adds texture and a warm, nutty flavour that goes brilliantly with the freshness of the noodles and citrus dressing.
Vegetables That Bring Colour, Crunch and Freshness
A noodle salad depends on texture. These vegetables add colour, bite and vibrancy:
- Cucumber for juicy freshness
- Red pepper for crunchy sweetness
- Carrot for pure crunch
- Spring onions for gentle sharpness
- A handful of coriander or mint for a fragrant lift
The idea is simple: the more texture and colour, the more vibrant your dish will be.
A Bright, Citrusy Dressing with a Touch of Warm Ginger
The dressing is what makes this dish. Soy sauce adds depth and saltiness, lemon brings freshness, ginger adds warmth, and sesame oil adds a nutty touch. A bit of sugar or honey really ties everything together.
The result is a light and refreshing dressing that coats the noodles beautifully and complements the rich flavour of the salmon.
Which Noodles Work Best?
Rice or soba noodles are the best options as they keep their texture when they're hot or cold. Glass noodles are also fine, but they're a bit softer. Egg noodles are more comforting, but they're not as refreshing. You can use glass or egg noodles, but they're not the best options for this recipe.
Variations: Easy Alternatives to Salmon
It is certainly possible to substitute the salmon, as this dish is wonderfully flexible. Try these:
- Prawns: briefly sautéed with garlic and ginger
- Cod: slow‑roasted, just like the salmon
- Crispy tofu: crispy fried with a touch of sesame oil
- Chicken strips: stir‑fried with soy sauce and lime
But, truthfully, slow-roasted salmon with a sesame crust remains unbeatable.
Tips for Perfect Results
- It is better to undercook the salmon than to overcook it.
- Rinse the rice noodles under cold water after cooking to prevent them from sticking.
- Prepare the dressing in advance to allow the flavours to blend.
- Set aside some herbs and sesame seeds for the finishing touch.
- Serve the salmon on top of the salad to keep the crust intact.
Recipe: Asian Noodle Salad with Slow‑Roasted Salmon and a Crisp Sesame Crust
Ingredients (serves 4)
For the salmon:
- 4 salmon fillets (150–180 g each)
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1 tbsp olive oil
- Salt & black pepper
For the salad:
- 200 g rice or soba noodles
- 1 red pepper
- 1 stick celery
- 1 large carrot
- 3 spring onions
- A handful of coriander or mint
For the dressing:
- 3 tbsp soy sauce
- 2 tbsp lemon juice or rice vinegar
- 1 tbsp sesame oil
- 2 tsp grated ginger
- 1 tsp honey or sugar
- 1 clove garlic, finely chopped (optional)
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Step 1: Prepare the vegetables
Slice the pepper into thin strips. Remove any fibres from the celery and cut it, along with the carrot, into thin julienne. Slice the spring onions on the diagonal. Roughly chop the herbs, keeping a few leaves aside for garnish.
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Step 2: Cook the noodles
Cook the noodles according to the packet instructions. Rinse them briefly under cold water and drain well.
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Step 3: Slow‑roast the salmon
Preheat the oven to 120°C.
Rub the salmon with olive oil and season lightly. Mix the sesame seeds on a small plate and press the top of each fillet into the seeds. Place the fillets, sesame side up, on a baking tray.
Roast for 15–18 minutes, until the salmon is just cooked through and flakes easily.
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Step 4: Combine the salad
Whisk together all dressing ingredients in a large bowl. Add the noodles and toss gently to coat. Then add the vegetables and herbs, mixing everything together loosely.
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Step 5: Serve
Divide the salad between four plates. Place a fillet of salmon on each plate, or break it into large flakes and scatter them over the salad. Finish with extra herbs and sesame seeds.
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