Salmon Soba Noodle Salad
In the summer, avoiding hours over a hot oven is essential. This is where colourful noodle salads come in! Not only are they incredibly quick to make but they only require very brief cooking of noodles and the salmon. This dish also doesn’t skip on nutrition either, with a variety of fibrous plant foods, healthy fats, and protein packed in. Win win all round I’d say. If you’re vegetarian or vegan, simply swap the salmon for an egg or tofu, respectively.
Servings: 4 Time: 20 minutes
Ingredients
2 salmon fillets
400g soba noodles
2 large carrots
1 large courgette
4 spring onions, sliced
6 red radish, finely sliced
100g edamame, fresh or frozen
Miso Sesame Dressing:
2 tbsp miso paste
1 tbsp tahini
1.5 tbsp toasted sesame oil
2 tsp ginger, grated
2 tsp garlic, grated
2 tsp maple syrup
Squeeze lemon juice
Salt & pepper
Method
- Start by baking the salmon. Preheat the oven to 180C fan and lay out the salmon fillets on a lined baking tray. Season with salt and pepper, squeeze over a little lemon juice and a drizzle of olive oil. Bake for 12-13 minutes until just cooked through.
- Meanwhile boil the soba noodles according to the packet instructions, then drain, rinse under cold water, and set aside.
- Using a julienne peeler or mandolin, thinly shred the carrots and courgette, then boil the edamame for 3 minutes if using from frozen.
- Add all the dressing ingredients into a bowl and whisk until smooth, adding a little water to loosen
- Add the noodles, carrots, courgette, edamame, red radish and half the spring onions to a mixing bowl and toss well. Stir through half of the dressing.
- Divide the noodle mixture between 4 bowls, top with flaked salmon, drizzle over the remaining dressing and sprinkle over toasted sesame seeds.
