Salmon Noodles Sugar Snap Peas

Ingredients

• 3 tsp sesame oil
• 1 garlic clove, finely chopped
• 1 tsp finely grated fresh ginger
• 60ml (1/4 cup) soy sauce
• 2 tbsp dry sherry
• 1 tsp caster sugar
• 55g (1/3 cup) sesame seeds
• 4 (about 200g each) skinless salmon fillets
• 200g hakubaku organic soba noodles
• 300g sugar snap peas, trimmed

Method

1. Heat 1 teaspoon of oil (3 tsp sesame oil) in a saucepan over medium-high heat. Add the garlic (1 garlic clove, finely chopped) and ginger (1 tsp finely grated fresh ginger), and cook for 30 seconds or until aromatic. Add the soy sauce (60ml (1/4 cup) soy sauce), sherry (2 tbsp dry sherry) and sugar (1 tsp caster sugar). Bring to the boil and cook for 3 minutes or until the mixture reduces slightly.
2. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place seeds (55g (1/3 cup) sesame seeds) on a plate. Press top and bottom of each salmon (4 (about 200g each) skinless salmon fillets) fillet onto seeds to coat.
3. Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the salmon and cook for 1-2 minutes each side or until light golden. Transfer to the lined tray. Wipe the pan clean with paper towel. Repeat with the remaining oil and salmon.
4. Bake the salmon in oven for 5 minutes for medium or until cooked to your liking.
5. Meanwhile, bring a saucepan of water to the boil. Add the noodles (200g Hakubaku Organic Soba Noodles) and cook for 5 minutes, adding the sugar snap peas (300g sugar snap peas, trimmed) in the last 2 minutes of cooking. Drain and return to the pan. Add 1 tablespoon of the soy sauce mixture and toss to coat.
6. Divide the noodle mixture among serving plates. Top with the salmon and drizzle over the remaining soy sauce mixture to serve.