On nights when you’d rather Netflix and chill, give Donna Hay’s fuss-free seared salmon skewers with green tea noodles a try. This recipe is brimming with healthy fats and antioxidants, but is no less satisfying.

Seared Salmon Skewers with Green Tea Noodles


Serves 4

1 tablespoon dashi powder*

2 tablespoons sesame oil

2 tablespoons pickled ginger liquid, plus pickled ginger to serve

Cracked black pepper

800g skinless salmon fillets, cut into 2cm slices

400g green tea soba noodles*

*Dashi powder and green tea soba noodles are from Asian supermarkets.


  1. Place the dashi, sesame oil, pickled ginger liquid and pepper in a small bowl and mix to combine.
  2. Place the salmon and half the marinade in a large bowl and gently toss to coat. Set aside marinade for 10 minutes. Thread the salmon onto 12 skewers.
  3. Heat a large non-stick fry pan over medium heat. Add the skewers and cook for 2 minutes each side or until golden.
  4. While the salmon is cooking, cook the noodles in a saucepan of salted boiling water for 3-4 minutes or until tender. Drain and toss remaining marinade.
  5. Serve the skewers and noodles with pickled ginger.
Try this: Sprinkle over a little shichimi togarashi (Japanese spice mix) to add heat and finish the dish with a few sprigs of micro (baby) shiso leaves.

Recipe courtesy of Donna Hay Magazine

Donna Hay Magazine, seared salmon, green tea noodles

The latest Donna Hay Magazine is filled with best shortcut recipes for busy weeknights, one-pan desserts and melt-and-mix cakes.

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