RECIPE BY:

David White

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 sheet nori seaweed
  • 280g packet chilled John West Trout Skin On
  • 2 teaspoons Cobram Estate EVOO
  • 90g udon noodles
  • ½ small red capsicum, julienned
  • 6 snow peas, julienned
  • 1 spring onion, julienned
  • Sesame seeds, for garnish

DRESSING:

  • 2 teaspoons mirin
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons ponzu
  • 1 tablespoon peanut oil
  • 1 teaspoon sesame oil
  • ½ teaspoon grated fresh ginger

 

INSTRUCTIONS:

  • Cut nori sheet into 2 x 6cm wide strips and wrap around John West Trout portions sealing ends with a little water. Heat oil in a non stick frypan over medium heat, cook trout for 4-5 minutes on both sides, until golden and cooked through.
  • Meanwhile, cook udon noodles following packet directions. Drain and toss with capsicum and snow peas.
  • Combine dressing ingredients in a screw top jar and shake well. Pour over noodles and gently toss.
  • Place noodles and vegetables on serving plates, top with cooked salmon and garnish with spring onion and sesame seeds.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Noir or Sparkling Wine.

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email