Invite your friends or family over tonight to help you prepare this lovely dish that you can enjoy on your balcony or out in your courtyard for a near perfect summer meal.
4 salmon fillets about 150g each
60ml light soy sauce
8cm piece of ginger
2 long red chilli
4 spring onions
1 packet of udon noodles, cooked in boiling water for 8 minutes and strained
3 cucumber, finely sliced
1 long red chilli, finely sliced
5cm piece of ginger, grated
6 spring onion, finely sliced
10g black sesame seeds
2 tsp sesame oil
60ml canola oil
2 limes, juiced
40ml light soy sauce
coriander leaves to garnish
Heat the oven to 180°C. Place a fillet in the middle of a 30x40cm double layer of al-foil. Scatter over a quarter of the ginger, spring onions and drizzle each fillet with 1 tbs soy sauce. Join the sides in the middle and fold together, pleating to enclose. Fold ends over several times, then staple to secure; it should be airtight. Transfer the parcel to an oven tray. Repeat with the remaining fish. Bake for 20 minutes.
Bring a medium pot of water to the boil. Add the udon noodles and cook for 8 minutes. Strain and leave aside.
Combine the cucumber, chilli, ginger and spring onions into a large mixing bowl along with half of the wakame and half of the sesame seeds. In a small bowl whisk together the sesame oil, canola oil, lime juice and soy sauce. Add the dressing to the mixing bowl. While the udon noodles are still warm add them to the bowl and mix well to combine.
To serve divide the udon noodles between plates with the salmon fillet on the side, sprinkle over the top the remaining sesame seeds, wakame and coriander leaves. Enjoy!