Ingredients

4 salmon or trout fillets, skinless and boneless (150-200g / 5-7 oz each)

Salt and pepper, to taste

75g / 1/2 cup white sesame seeds

4 tsp vegetable or canola oil (neutral oil, not olive oil)

Sliced shallots or scallions (optional garnish)

250g / 8 oz dried soba noodles

2 bunches baby bok choy or other greens of choice

1 1/2 tbsp soy sauce (light or regular)

2 1/2 tbsp vegetable or canola oil (neutral oil, not olive oil)

3 tbsp rice vinegar

1 tbsp mirin

2 tsp sugar (white or preferred type)

2 tsp fresh ginger, minced

1 clove garlic, minced

Instructions

Step 1: Take the salmon out of the fridge 20 minutes before cooking to come to room temperature.

Step 2: Preheat your oven to 220°C/430°F (standard) or 200°C/390°F (fan). Position the oven shelf about 20cm (8 inches) from the broiler heat source at the top.

Step 3: Season both sides of the salmon fillets with salt and pepper.

Step 4: Pour the sesame seeds into a shallow dish. Press each salmon fillet into the sesame seeds to coat all sides, then place them on a baking tray.

Step 5: Drizzle the top of the coated salmon with vegetable oil.

Step 6: Bake the salmon for 10 minutes. Then, switch to the broiler on high and broil/grill for 3 minutes until the sesame crust turns golden. Alternatively, bake for 5 minutes longer without broiling, though it won’t be as golden.

Step 7: Remove the salmon from the oven and let it rest for 3 minutes.

Step 8: Meanwhile, bring a large pot of water to a boil for the noodles and greens.

Step 9: Cook the soba noodles according to the package instructions. Add baby bok choy or your chosen greens to the boiling water during the last minute of cooking.

Step 10: Drain the soba and greens, then divide them evenly between serving bowls.

Step 11: To prepare the dressing, combine soy sauce, vegetable oil, rice vinegar, mirin, sugar, minced ginger, and garlic in a jar. Shake well and let it sit for 5 minutes.

Step 12: Drizzle the dressing over the soba and greens. Serve each bowl with a sesame-crusted salmon fillet on top, garnished with sliced shallots or scallions if desired.

Tips & Variations

Use a neutral oil like vegetable or canola oil for a clean flavor and good sesame seed browning; avoid olive oil because of its lower smoke point.

For extra flavor, add a splash of toasted sesame oil to the dressing.

Try swapping bok choy for baby spinach, kale, or snow peas depending on what you have available.

If you prefer a gluten-free option, look for gluten-free soba noodles or substitute with rice noodles.

To avoid overcooking, watch the salmon closely during broiling since it can brown quickly.

FAQs

Can I use salmon with skin on?

Yes, you can use salmon with skin on if preferred; just ensure the skin side is properly cooked by broiling or grilling to crisp it up alongside the sesame crust.

Is mirin essential in the dressing?

Mirin adds a subtle sweetness and depth, but if you don’t have it, you can substitute with a little honey or omit it altogether; the dressing will still taste great.