Salmon & soba noodle salad
ingredients
Serves 4-6 as a main
4 salmon fillets
250g buckwheat & wholewheat soba noodles
120g frozen shelled edamame beans
¼ small Chinese leaf, chopped finely
1 lg carrot, grated
150g sweetheart cabbage, chopped finely
2-3 spring onions, chopped finely
1 red chilli, finely chopped (optional)
Dressing
4 tbsp sesame oil
6 tbsp soy sauce
1 tbsp unsweetened peanut butter
1 tbsp mirin
1 small garlic clove, grated
Juice 1 lime
Method
Preheat the oven to 180°C
Mix all the dressing ingredients together by shaking vigorously in a jar or whisking with a fork in a bowl.
Line a baking tray with parchment and place the salmon fillets on it leaving a few cm space in between each one. Drizzle lightly with olive oil and season.
Roast in the oven for 12-14 minutes until just cooked through. Set aside to cool.
While the salmon is in the oven, boil a kettle full of water and add to a large saucepan. Put in the noodles and simmer for 5 minutes, or as per packet instructions.
Steam the edamame over the noodles for 3-5 minutes, or until just defrosted.
Chop and grate all the veggies.
Drain the noodles and then cool quickly by running under the cold tap, drain thoroughly. Do the same with the edamame so they stop cooking, or put them straight in a bowl of iced water, but drain thoroughly afterwards.
Once the noodles are drained well, put them back in the dry pan and add about half the dressing, mix well.
Remove the skin from the salmon and break up gently into large flakes with a fork.
Get a large serving plate and layer the salad: start with a layer of noodles, then veggies and salmon, drizzle with 1-2 tablespoons of dressing, repeat.
Sprinkle with spring onion and red chilli, if using, to serve.
