My delicious, healthy take on a Japanese favourite, Soba Noodle Salad. I’ve boosted this dish with the addition of soy and ginger salmon to make it a quick, nutritious dinner suitable to enjoy warm or cold. If you’d prefer to use a different protein option you could swap out salmon for chicken or tofu.
Serves 3-4
INGREDIENTS:
• 400g Salmon, skin off and diced (you can get your fish monger to do this for you)
• Small bag of mixed salad leaves
• 1 cucumber, sliced (remove seeds)
• 1 spring onion, finely sliced
• 150g edamame beans
• Handful of green beans, chopped
• 1 packet of Soba Noodles
• 1/2 small avocado, diced
• Wasabi peas for garnish (optional)
• Sesame seeds for garnish
Marinade for Salmon
• 1 TBSP Sesame oil
• 3 TBSP Light soy sauce or Tamari for gluten free option
• 1 TBSP grated Ginger
DRESSING FOR SALAD
• Juice of a fresh lemon
• 1 TBSP Mirin
• 2 tsp sesame oil
• 1/4 cup Tamari
• 1-2 TBSP freshly grated ginger
• Dash of maple syrup
METHOD:
• Pre heat oven to 200 °C
• In a bowl combine sesame oil, Tamari and fresh ginger. Add the salmon and let marinate for approx 20 mins or whilst prepping other ingredients
• Remove seeds from cucumber and slice into half moon shapes
• Finely slice spring onion
• Chop green beans
• Defrost edamame beans by steeping in boiled water for a 1-2 minutes
• Cook soba noodles as per instructions, then set aside
• Place salmon pieces onto a baking tray and cook for 6-7 mins
• Assemble salad onto a large platter, combining leaves, soba noodles, veggies and salmon
• Drizzle with dressing
• Garnish with sesame seeds, wasabi peas, extra spring onion
Serve warm, or cold! Enjoy