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.

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