Honey Glazed Salmon with Mixed Greens and Mongbeen Noodles Salad

My husband and I love eating soups and salads for dinner and so I am always looking for simple ways to make our dinners more colourful, flavourful and exciting. This recipe is layered with subtle aromatic flavours that are just divine; it is a wonderful balance of spicy, sour, sweet, salty, and bitter.  Hope you enjoy it as much as we do.  Sahtein!

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Honey Glazed Salmon with Mixed Greens and Mongbeen Noodles Salad

March 27, 2016

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Yields: 4

Ingredients

Salmon Marinade

500g Salmon fillet

2 tbsp Sesame oil

2 tbsp Dark soya sauce

4 tbsp Honey

3 cloves Garlic, finely chopped

1 tsp Ginger, finely chopped

Fresh ground pepper

Salad Vinaigrette

2 tbsp. Sesame oil

2 tbsp. Olive oil

4 tbsp. Rice vinegar

4 tbsp. Light soya sauce

1 Green onion, finely chopped

Fresh ground pepper

Salad

500 g Mixed leaves

1 cup Grated carrots

1 cup Sprouts

1 Capsicum, thinly sliced

6-8 Cherry tomatoes, halved

Handful Mint, roughly chopped

2 Stems green onions, roughly chopped

Bunch of coriander, roughly chopped

250g Mongbean noodles

2 tbsp. Sesame seeds, toasted

2 Red chilly peppers, deseeded and finely chopped

Directions

1Pre-heat oven at 250 degree Celsius.

2Marinade: to make the marinade mix the sesame oil, dark soya sauce, honey, garlic and ginger together. Line a baking sheet with a large piece of parchment paper. Place the salmon fillet with the skin on the base, and brush the marinade on the Salmon. Top with some fresh ground pepper and bake in the over for 7 to 10 minutes

3To make the salad vinaigrette, mix sesame oil, olive oil, rice vinegar, light soya sauce, fresh ground pepper and green onions together

4To prepare the salad, first soak the mongbean noodles in hot boiling water for about 5 minutes, and then drain all excess water. In a large mixing bowl combine the mixed leaves, grated carrots, sprouts, capsicum, cherry tomatoes, mint, coriander, green onion, mongbean noodles, and chili pepper.

5Toss salad with the vinaigrette and top with some fresh ground pepper and toasted sesame seed.

6Serve the honey-glazed salmon with a side of mongbean noodle salad.

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