Sesame salmon with ginger rice noodles

Simple and delicious, this gluten-free dish of sesame crusted salmon teamed with ginger rice noodles is a true delight for the tastebuds.


150g dried flat rice stick noodles
4 boneless salmon fillets, skin off
1/2 cup sesame seeds
1 tablespoon Coles Brand pure olive oil
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 cup basil leaves
2 long red chillies, thinly sliced diagonally
Lime wedges, to serve
1/3 cup gluten-free soy sauce
2 tablespoons white vinegar
2 teaspoons Coles Brand caster sugar
1 teaspoon ginger, grated
1 teaspoon sesame oil




1) Season the salmon. Place the sesame seeds in a shallow bowl. Add the salmon and turn to coat, pressing gently. Heat the oil in a frying pan over medium heat. Cook the salmon for 2-3 minutes each side or until just cooked through.

2) Meanwhile, to make the dressing, whisk the soy sauce, vinegar, sugar, ginger and oil in a bowl until the sugar dissolves. Add half the dressing to the noodles with the mint, coriander, basil and chilli. Gently toss until just combined.

3) Prepare the noodles following packet directions. Rinse under cold water, then drain and place in a large bowl.

4) Drizzle remaining dressing over salmon and serve with ginger noodles and lime wedges.