Crispy salmon with turnip, mandarin and noodle salad

• buckwheat soba noodles↗100g g
• sesame oil↗2 tsp tsp
• ginger stem syrup↗3 tsp tsp

  plus one piece, finely chopped

• skinless salmon fillet↗2
• sesame seeds↗1 heaped tbsp tbsp

  (black, white or mix)

• mandarins↗3

  or clementines, 2 peeled and finely chopped, 1 juiced

• white wine vinegar↗5 tsp tsp
• green onion↗4

  thinly sliced into strips

• young turnips↗4

  or 1 large, finely chopped

• Chinese cabbage↗50g g

  thinly shredded

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions, then drain and transfer to a bowl. Meanwhile preheat the grill. Mix 1 tsp sesame oil with 1 tsp ginger stem syrup and brush this mixture onto the salmon fillets. Sprinkle with sesame seeds so they adhere, and grill for 5‑8 minutes until the fish is done.

2. 2

   Whisk the remaining sesame oil and ginger syrup with mandarin juice and white wine vinegar. Toss this dressing with the noodles to coat, then season.

3. 3

   Scatter the chopped ginger, green onion, turnip, cabbage and mandarin slices, mix again. Divide between two plates and place the salmon on top before serving.