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

180g rice noodles, halved
water, boiling


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

Vegetable noodles

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

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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