Healthy Lunch Idea: Vermicelli salad with Sesame crumbed Salmon


If you don’t know what to do with your salmon fillet tonight, try this Japanese sesame crumbed salmon. And the secret to the recipe is…MISO!

The most commonly use of miso in the country is in soup. They are widely available in most Japanese restaurants or you can easily buy packaged paste or soup powder in Asian grocers.


Sesame crumbed salmon


  • 1 salmon fillet, sliced
  • 1/2 cup white or black sesame
  • 1/4 cup miso paste
  • 2 tablespoon Mirin Japanese cooking wine

Vermicelli salad

  • 2 cup salad leaves e.g. spinach, lettuce, rocket
  • 3-4 radishes, wash and slice
  • 1 bunch of fresh coriander, chopped
  • 1 chilli, chopped
  • 1 portion of vermicelli noodle


  • 2 tablespoons lemon/lime juice
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon sugar
  • Salt and pepper


  1. To marinade the salmon, mix miso paste with Mirin and toss salmon slices into mixture. Set aside for marinade for 30 minutes
  2. Place salmon slices on a plate and sprinkle seasame evenly on salmon
  3. Bring a pot of water to the boil, add vermicelli noodle into the pot and boil for ~8 minutes until vermicelli noodle is soft and cooked, drain water and rinse with cold water
  4. Mix salad leaves, radishes, coriander and chilli in a mixing bowl and place on a serving plate
  5. Place vermicelli noodle on top of salad, drizzle with salad dressing
  6. Heat up a pan with cooking oil, place salmon slices on the pan and cook for ~3-4 minutes on each side
  7. Place cooked salmon on top of salad
  8. Extra coriander for garnish if desire
  9. Serve salmon warm


Leave a reply