Salmon and soba noodles
Photo by Tamara West
This Japanese-inspired dinner will also make a nutritious and delicious packed lunch tomorrow
|200 g||Soba noodles|
|2 Tbsp||Soy sauce|
|1 Tbsp||Sesame oil, or peanut oil|
|2||Lemons, small, zested and juiced|
|2 tsp||Wasabi paste|
|2 Tbsp||Vegetable oil|
|2 fillets||Salmon, 400-500g, skinned and boned|
|6 cups||Salad greens, mixed - baby spinach, snowpea sprouts, watercress|
|2 Tbsp||Sesame seeds, toasted|
- Cook soba noodles until al dente, in a large pot of boiling water, stirring occasionally (follow packet instructions, takes about 3-5 minutes). Drain and rinse well under cold water then set aside to drain further.
- In a large bowl whisk together soy, mirin, sesame or peanut oil, lemon juice and zest, and wasabi paste. Add noodles and toss to coat.
- Heat oil in a frying pan over a medium-high heat and cook salmon for 4 minutes, then turn and cook for a further 4 minutes until cooked on the outside but still very pink in the centre. Set aside to cool slightly then break into bite-size pieces.
- Toss mixed greens through the noodles and divide between 4 plates. Place salmon pieces and a sprinkling of sesame seeds on top to serve.