Sesame salmon on a bed of vegetable noodles

Sesame salmon on a bed of vegetable noodles

Total: 35 min. | Active: 35 min.
Nutritional value / people: 670 kcal
, Fat: 29 g
, Carbohydrate: 49 g
, Protein: 37 g

Delicate seasoning, sesame seeds and crunchy vegetables give the crispy fried salmon an exquisite aroma. The fish is served on a bed of noodles.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice noodles

180 g rice noodles, cut in half
water, boiling


1 tbsp toasted sesame seeds
1 tbsp sesame oil or olive oil
600 g salmon fillets without skin, in slices
½ tsp salt

Vegetable noodles

1 tbsp sesame oil
2 spring onions incl. green parts, cut into thin rings
1 red chilli, deseeded, finely chopped
300 g spring carrots, diagonally sliced
300 g Swiss chard, cut into strips
½ dl mild soy sauce
2 tbsp white wine vinegar
½ tsp salt
1 lime, rinsed with hot water, dabbed dry, cut into wedges
some coriander leaves
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How it's done

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Rice noodles

Place the rice noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., rinse in cold water, drain.


Mix the sesame seeds with the oil, toss the fish in the seeds. Fry the salmon in a non-stick frying pan for approx. 2 mins. on each side, season with salt. Remove, cover and keep warm.

Vegetable noodles

Heat the oil in the same pan. Stir fry the onions, chilli, carrots and Swiss chard for approx. 4 mins. Add the soy sauce and simmer for approx. 1 min. Add the vinegar and noodles, season with salt, heat through. Plate up the noodles, top with the salmon, lime and coriander.

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