serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 x 180 g salmon fillets (skin-on)
- Salt and black pepper
- Grapeseed oil, for drizzling
For the soba noodle slaw
- 2 cups finely shredded wombok (Chinese cabbage)
- 1 carrot, thinly sliced
- 1 red apple, thinly sliced
- 2 spring onions, thinly sliced
- 1 tbsp toasted mixed sesame seeds
- 1 cup picked coriander leaves
- 180 g soba noodles, cooked
For the slaw dressing
- 1 tbsp mirin
- 1 tbsp light soy sauce
- 2 tsp honey
- 2 tsp sesame oil
Instructions
- Combine the ingredients for the slaw dressing in a large salad bowl and whisk well to combine. Just before serving, add the remaining ingredients for the slaw to the dressing, then toss well to combine.
- Pat the salmon fillets dry with a paper towel, then season generously with salt and pepper on both sides. Drizzle the salmon fillets with grapeseed oil.
- Heat a large frying pan over medium-high heat, then add the salmon fillets, skin-side down. Add a fish weight to the fillets, or press each fillet down for 10 seconds, using a fish slice or large spatula. Cook for 5-6 minutes, or until the salmon is cooked ¾ of the way through and the skin is crisp.
- Flip the fillets and cook for a further 1-2 minutes, or until cooked to your liking. Divide the crispy-skinned salmon fillets and the soba noodle slaw between plates and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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