Salmon Soba Noodle Salad
This is a versatile and robust salad that you can make using any protein and vegetables that you have. Soba noodles are easily found in supermarkets or online these days and with 100% buckwheat are gluten free and take around 5 minutes to cook. The trick is making sure you rinse them well in a colander under cold water to wash away the starch.
I often oven bake or poach extra salmon fillets to have to hand in my fridge for busy days and this is the perfect recipe for using it. Equally, poached, roasted or baked chicken breast shredded on this would be delicious, or smoky, marinated baked tofu.
- 2 fillets of wild salmon (roughly 120g each)
- 1 tsp olive oil
- ¼ red cabbage, finely sliced
- 2 carrots, grated
- 2 spring onion, sliced
- ½ red pepper, cut into strips
- 200g green veg – choose: fine green beans, broccoli, or sugar snaps
- ½ mango peeled and diced (or one small tub pre-prepped)
- 150g soba noodles
- 1 tbsp toasted sesame seeds
- A handful of coriander to dress
- 1 tbsp white miso paste
- 1 tsp tamari or soy sauce
- 1 tbsp olive oil
- 1 tsp honey
- Juice of half a lime + zest
Pre heat the oven to 220/200 fan/gas 7 and line a baking tray with baking paper. Cook the fish for 8-12 minutes until it is just cooked in the thickest part. This will depend on the thickness of your fillets, so just check inside with a knife that it’s no longer translucent, if it is, pop it back in the oven for a few more minutes and check again. Wild salmon tends to cook faster and be thinner, so 8-10 should be enough. Allow to cool while you prep the veg, cook the noodles and make the dressing.
Cook the soba noodles according to packet instruction (usually 5-7 minutes), rinse under cold water, drain well and set aside. Steam the beans/broccoli/mange tout/sugar snaps for 2-3 minutes, then blanch in a large bowl of ice cold water, drain well.
Mix the ingredients for the dressing together toss the noodles in it and then fold through the vegetables and salmon, sprinkle with sesame seeds and serve with a few wedges of lime and coriander leaves.
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