• Sesame Salmon with Soba Noodles

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    Prep time:
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    Servings: 4
    by Marla Nichols
    26 recipes
    Boneless salmon filet dipped in eggwash and crusted with toasted sesame and mustard seeds, sauteed and served with sliced strawberries,wasabi mayonnaise, and cold soba noodles.


    • Salmon:
    • 4 tablespoons sesame seeds
    • 4 tablespoons black mustard seeds
    • 4 (6-ounce) salmon fillets
    • 1 egg beaten with 1 tablespoon cup milk
    • Salt and pepper
    • 1 tablespoon sesame oil
    • 1 tablespoons olive oil
    • Soba noodles
    • ½ pound soba noodles, cooked al dente
    • 1/2 cup soy sauce
    • 2 tablespoons fresh lime juice
    • 1 tablespoon finely chopped garlic
    • 2 tablespoons minced fresh ginger
    • 1 tablespoon olive oil
    • 1 tablespoon sesame oil
    • ½ tsp. salt
    • 1 tablespoon honey or agave
    • 1 tsp. chili paste
    • 1/2 cup coarsely chopped cilantro
    • 3 green onions or 1 bunch chives finely chopped


    1. Salmon
    2. Heat oven to 350°.
    3. Roast sesame and mustard seeds over low heat until light brown
    4. stirring frequently.
    5. Beat egg and milk in wide shallow bowl or pan.
    6. Season salmon on both sides with salt and pepper.
    7. Pat salmon filets thoroughly to dry, then into egg/milk mixture,
    8. then into sesame/mustard seeds.
    9. Heat sesame and olive oil in a large skillet to medium-high heat.
    10. Sear the salmon seed-side down in the pan and cook for 3 minutes.
    11. Turn filets over and finish cooking in the oven for 3-4 minutes, depending on thickness of salmon.
    12. Serve with sliced strawberries and wasabi mayonnaise.
    13. Soba Noodles
    14. Cook noodles until al dente, then remove to cold water. Drain when cool and place noodles in a large bowl.
    15. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil, sesame oil, salt, honey, and chili paste.
    16. Pour over the noodles; add the cilantro and toss to combine,
    17. Season with salt and pepper.
    18. Garnish with green onions.

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