Recipe: Asian Seared Salmon With Grapefruit, Pak Choy and Noodles

Combining the rich flavours of honey and soy with contrasting sharpness from the citrus fruit, this Asian seared salmon is a delicious winter main course.

Toby Murphy
Brita du Plessis

Asian Seared Salmon | House and Leisure

This Asian seared salmon dish combines the richness of salmon with the umami flavour of soy, a judicious spike of chilli, and the unique nutty scent of sesame oil.

And when you add silky noodles, plus the green notes of pak choy and the bitter-sweet taste of grapefruit, it all comes together in the most delicious way.

P.S. Trust us, the game-changing idea of pan-grilling the pak choy and (even more so) the grapefruit really brings out their flavours, taking this dish to the next level.

Asian Seared Salmon With Grapefruit, Pak Choy And Noodles


For the marinade
  • 2T honey
  • ⅓ cup soy sauce
  • 2T lime
  • 2cm knob fresh ginger, grated
  • 1 garlic clove, peeled and crushed
  • 1 small red chilli, to taste
  • 400g skinned salmon fillets
  • Olive oil
  • Sesame oil
  • 200g egg noodles
  • ¼ cup toasted sesame seeds
  • 2T sesame oil
  • 100g baby pak choy, halved
  • 1 grapefruit, peeled and segmented
For the dressing
  • ¼ cup soy sauce
  • 2T honey
  • 2T lime juice
  • 2T sesame oil


Combine the marinade ingredients and marinate the salmon fillets for 30-60 minutes.

Remove the salmon from the marinade and sear in a little olive oil and sesame oil in a hot pan until just cooked through. Set aside and keep warm.

Cook the egg noodles and toss through the sesame seeds and additional sesame oil.

Pan-fry the pak choy and slice each half into three. Set aside and keep warm.

Flash-fry the grapefruit segments.

Combine the dressing ingredients in a bowl and microwave for 30 seconds.

Assemble the salmon, noodles, citrus and greens in a bowl, and pour the dressing over.

Serves 4
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