NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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