Crispy salmon with turnip, mandarin & noodle salad

Crispy salmon with turnip, mandarin & noodle salad

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(1 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

A fresh and zingy salad with Chinese cabbage, sesame-crusted salmon and the unsung hero of British veg, the turnip

Nutrition and extra info


  • kcal611
  • fat24g
  • saturates4g
  • carbs55g
  • sugars16g
  • fibre8g
  • protein39g
  • salt1.3g
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  • 100g buckwheat soba noodles
  • 2 tsp sesame oil
  • 3 tsp stem ginger syrup plus one ball, finely chopped
  • 2 skinless salmon fillets
  • 1 heaped tbsp sesame seeds (black, white or a mixture)
  • 3 mandarins or clemantines, 2 peeled and finely sliced, 1 juiced
  • 5 tsp white wine vinegar
  • 4 spring onions, finely shredded into matchsticks
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 baby turnips, or 1 large, finely sliced



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 50g Chinese cabbage, finely shredded


  1. Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.

  2. Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.

  3. Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.

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Comments, questions and tips

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3rd Feb, 2016
We all loved this. Made extra so the kids could take to school the next
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