SERVES 4 AS MAIN
500g salmon filet (skin + bones removed)
1 egg white, beat until peaks form
1 tbs black and white sesame seeds
2 tabs. oil
500g udon noodles

JAPANESE DRESSING

3 tabs. rice wine vinegar
3 tabs. flavourless oil, e.g. grapeseed
1.5 tabs. soy sauce
2 tsps. sesame oil
1.5 cups shredded nori
2 spring onions finely diced
Cut salmon into 4,brush tops with beaten egg whites. Press egg white coated side with sesame seeds, all over.

Heat oil in a large pan and brown salmon,; seed side only, over high heat for approx. 30 secs. Place seed side up in a single layer on a tray + chill in fridge until ready to serve.

Heat oven to 200 c + grease + line a baking tray. Slice each piece of cold salmon into 3-4 equal slices. Place slices, slightly overlapping on the tray. Bake 3-4 mins.

Drop udon noodles into boiling H20 for a few secs. to heat through.

Combine dressing in gradually.Mix noodles with shredded nori, onions, + 3.75 of dressing. Divide into 4 bowls.Arrange salmon slices on noodles.Spoon over remaining dressing.

Bon appetit

Serves 4