This dish was the result of a kitchen pantry raid one weeknight when the grocery store had already closed. The finished dish was surprisingly tasty and after a couple of small tweaks it has become one of my favourite speedy dinner options. The dressing is the star here, with the rich nuttiness of tahini combined with the sweetness of honey and gentle warmth of ginger.
Few dashes of olive oil
500 g salmon fillets (approximately 3 – 4 fillets)
2 zucchini, sliced into ribbons using a vegetable peeler
1 head of broccoli, cut into small florets
4 spring onions, white and green part sliced
200 g dry vermicelli noodles
Sesame seeds and chilli flakes, for sprinkling (optional)
4 tbls tahini
2 tbls honey
1 1/2 tbls soy sauce
7 cm piece of fresh ginger, finely grated
Juice of 2 small or 1 large lemon
1. To make the dressing place all of the ingredients in a jar and shake to combine.
2. Place the vermicelli noodles into a bowl and cover with freshly boiled water. Set aside to soften while you prepare the salmon and vegetables.
3. Drizzle a little olive oil in a medium sized fry pan and then add the salmon and cook over a medium heat for about 5 minutes per side. Once cooked break into generous sized chunks.
4. While the salmon is cooking heat a little olive oil in a large fry pan and stir fry the vegetables. I tend to throw in the broccoli and spring onion and let that cook for about 3 minutes, before adding the zucchini and cooking for another couple of minutes.
5. Drain the softened noodles and pile onto plates. Top with vegetables, salmon and then drizzle over a generous amount of dressing. Finish with sesame seeds and chilli flakes, if using.