Sesame-Crusted Teriyaki Salmon
with Edamame and Chow Mein Noodle Salad- Fish
- Seafood/Fruit de Mer
- Soy
- Sulphites
- Wheat
- Sesame
In this quick, family friendly recipe, classic pasta salad gets a Japanese-inspired twist! We've swapped 'pasta' for chow mein noodles, tossed with fresh, crunchy edamame, cabbage, carrots and green onions in a sweet and savoury dressing. There's no better way to top this colourful salad than with a piece of beautiful sesame-crusted salmon.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
1 tbsp
Rice Vinegar
(Contains: Sulphites)
56 g
Edamame
(Contains: Soy)
200 g
Chow Mein Noodles
(Contains: Wheat)
1 tbsp
Sesame Seeds
(Contains: Sesame)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 unit
Green Onion
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. Add edamame to the boiling water. Cook uncovered for 4 min. Add noodles to water with edamame. Cook, stirring occasionally, until noodles are tender, 1-2 min. Using a strainer, drain noodles and edamame, then rinse under cold water, tossing to separate noodles, until noodles are cool. Set aside in the strainer to drain thoroughly.
Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Sprinkle sesame seeds over tops and sides of salmon, then pat seeds to adhere. Roast in the middle of the oven until cooked through, 7-10 min.**
Meanwhile, thinly slice green onions. Whisk together vinegar, half the soy sauce, half the teriyaki sauce, sesame oil and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add noodles, edamame, coleslaw cabbage mix and half the green onions. Toss to combine. Season with salt and pepper, to taste.
Whisk together remaining soy sauce and remaining teriyaki sauce in a small bowl.
If desired, gently remove and discard salmon skin. Divide noodle salad between bowls, then sprinkle with remaining green onions. Top with sesame-crusted salmon. Drizzle teriyaki-soy sauce over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The salmon and sesame crust were widely enjoyed, though many reviewers found the noodle salad underseasoned and lacking teriyaki flavour.
- Ease of prep: Most reviewers found this recipe quick and straightforward to prepare on a weeknight.
- Suggestions: Double the teriyaki-soy sauce for the noodles to avoid a dry, bland result; some reviewers also suggest reducing the rice vinegar by half if you prefer a less acidic dressing. Toasting the sesame seeds before coating the salmon, or finishing it briefly under the broiler, can add extra depth and flavour to the fish.
- Leftovers: The noodle salad keeps well and some reviewers enjoyed it more the next day; warming the noodles before serving is recommended by those who found the cold texture unappealing.
- Temperature: A notable number of reviewers preferred serving the noodles warm rather than cold, either by heating them gently or tossing everything together as a hot dish.
