The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame Salmon Noodle Salad with Miso Dressing
Savoury miso and tamari, sweet honey, and tangy pickled carrot – your favourite Asian flavours inspired this sustainably sourced salmon dish. We crust the fish with sesame and serve it atop a satisfying tangle of brown rice noodles, sugar snaps and broccoli.
High protein
6 plants
Serving size
Ingredients
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 carrot
- 2 salmon fillets (Fish)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 80g sugar snap peas
- 1 tbsp sesame oil (Sesame)
- 90g Tenderstem broccoli
Nutritional Information
Calories: 702
Protein: 40g
Carbs: 58g
Fat: 35g
Ingredients
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 carrot (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 25g honey (use half)
- 80g sugar snap peas (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp sesame oil (use half) (Sesame)
- 90g Tenderstem broccoli (use half)
- 1 salmon fillet (Fish)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 702
Protein: 40g
Carbs: 58g
Fat: 35g
Sesame Salmon Noodle Salad with Miso Dressing
Savoury miso and tamari, sweet honey, and tangy pickled carrot – your favourite Asian flavours inspired this sustainably sourced salmon dish. We crust the fish with sesame and serve it atop a satisfying tangle of brown rice noodles, sugar snaps and broccoli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, a medium bowl, a small bowl, a medium saucepan & a sieve
Roast the salmon
- Place the salmon, skin-side down, onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 20 mins, until cooked through
Pickle the carrot
- Meanwhile, peel the carrot into ribbons, then place into the medium bowl with the rice vinegar and a pinch of salt. Toss to coat, then set aside to pickle
- In the small bowl, combine the sesame oil, tamari, miso and honey. Set aside
Prep & boil
- Halve the sugar snap peas lengthways. Trim the tenderstem and cut into thirds
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the noodles and tenderstem to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, add the sugar snap peas, tenderstem and noodles to the carrot bowl. Pour over three-quarters of the dressing and toss to combine, then share between bowls
- Top with the salmon and sprinkle over the sesame seeds. Drizzle with the remaining dressing
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