Sesame salmon on a bed of vegetable noodles

Total time: 35m
Preparation Time: 35m

For 4 people



Nutritional Information

Contains 670 Kcal, 37g Protein, 49g Carbohydrates, 29g Fat


  • Rice noodles
  • water, boiling
  • 180 g rice noodles, halved
  • Fish
  • 1 tbsp toasted sesame seeds
  • 600 g salmon fillets without skin, cut into slices
  • 1 tbsp sesame oil or olive oil
  • 0.5 tsp salt
  • Vegetable noodles
  • 1 tbsp sesame oil
  • 2 spring onions incl. green parts, cut diagonally into thin rings
  • 300 g Swiss chard, cut into strips
  • 300 g spring carrots, cut diagonally into slices
  • 1 red chilli, deseeded, finely chopped
  • 2 tbsp white wine vinegar
  • 0.5 dl mild soy sauce
  • 1 lime rinsed with hot water, dabbed dry, cut into segments
  • 0.5 tsp salt
  • some coriander leaves

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  • Rice noodles

    Place the rice noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., rinse in cold water, drain.
  • Fish

    Mix the sesame seeds with the oil, toss the fish in the seeds. Fry the salmon in a non-stick frying pan for approx. 2 mins. on each side, season with salt. Remove, cover and keep warm.
  • Vegetable noodles

    Heat the oil in the same pan. Stir fry the onions, chilli, carrots and Swiss chard for approx. 4 mins. Add the soy sauce and simmer for approx. 1 min. Add the vinegar and noodles, season with salt, heat through. Plate up the noodles, top with the salmon, lime and coriander.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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