NZ Woman's Weekly

Honey & ginger salmon skewers with noodle salad

Honey & ginger salmon skewers with noodle salad
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Using honey in the marinade gives these Asian-inspired skewers a glossy caramelised crust. Makes a simple dinner or lunch dish.

500g salmon, cut into cubes
2 tbsp honey
1 tbsp light soy sauce
3 tbsp lime juice
2 inch piece of fresh ginger, peeled and sliced
4 portions soba or dried udon noodles
½ cucumber, peeled
2 tbsp fresh coriander, finely chopped
1 tsp black sesame seeds
1 lime, cut into halves
2 tbsp sesame oil
Sea salt

Marinate the salmon cubes in combined honey, soy, lime juice and ginger for at least 2 hours or overnight. Thread onto pre-soaked skewers and arrange on a lined baking tray. Cook for 3-4 minutes. Turn and cook for 2-3 minutes until caramelised.

Cook the noodles as per packet direction and drain. Toss with cucumber ribbons, coriander and sesame seeds. Squeeze over lime juice and toss with oil and sea salt.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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