Soba noodle and cucumber salad with salmon skewers
|180 g||Soba noodles|
|¼ cup||Japanese ginger (preserved)|
|700 g||Boneless salmon fillets|
|1||Salt & freshly ground pepper|
- Cut cucumber in half lengthways and scrape out central seed canal with a teaspoon. Finely slice cucumber halves on an angle and place in a colander. Sprinkle with salt and leave to drain for 30 minutes.
- Cook noodles in plenty of boiling water for 3 to 4 minutes, or according to packet instructions, until just tender to the bite. Rinse under cold water, drain well and cool.
- Rinse cucumber thoroughly and squeeze dry. Place in a bowl with spring onions, ginger and dressing ingredients and toss well.
- Cut salmon into 2cm cubes (skin and bones removed), season all over with salt and pepper and thread on to skewers. Heat a grill on high and grill salmon for 2 minutes on each side or until cooked to your liking. Serve skewers on a bed of noodles and top with cucumber salad.
Tip: Soba noodles have a different taste to most other noodles as they are made with buckwheat flour. These traditional Japanese dried noodles are readily available from supermarkets.