Sesame Salmon with Thai Peanut Noodles and Spicy Snap Pea Salad

Ingredients

• 4 fillets (150g each) Salmon fillets
• 4 tbsp Sesame seeds (white and black)
• 3 tbsp Soy sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 300 g Rice noodles (dried)
• 100 g Peanut butter
• 120 ml Coconut milk
• 3 tbsp Lime juice
• 3 cloves Garlic cloves (minced)
• ½ tsp Red chili flakes
• 300 g Snap peas
• 1 pepper Red bell pepper (julienned)
• 1 cucumber Cucumber (julienned)
• 30 g Fresh cilantro
• 15 g Fresh mint
• 3 stalks Green onions (sliced)
• 1 to taste Salt and black pepper

Steps

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Mix sesame seeds, salt, and black pepper in a shallow bowl. Pat salmon fillets dry and coat the skin side with sesame seeds, pressing gently to adhere.
3. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until golden. Transfer to the preheated oven and bake for 8-10 minutes until cooked through.
4. While salmon cooks, cook rice noodles according to package directions. Drain and set aside, tossing lightly with 1 tbsp sesame oil to prevent sticking.
5. Make the peanut sauce: whisk together peanut butter, coconut milk, soy sauce, lime juice, minced garlic, and red chili flakes. Adjust consistency with water if needed.
6. Toss hot cooked noodles with the peanut sauce until well coated. Divide among serving bowls or plates.
7. Prepare the salad: combine snap peas, red bell pepper, cucumber, cilantro, mint, and green onions in a bowl.
8. Make salad dressing by whisking together remaining sesame oil, lime juice, soy sauce, honey, and red chili flakes. Toss with the salad vegetables.
9. Arrange cooked salmon on top of peanut noodles and serve spicy snap pea salad on the side. Garnish with extra sesame seeds and fresh herbs.