Recipe: Salmon & Soba Noodle Salad

INGREDIENTS

• 4 boneless salmon fillets
• 1 packet of soba noodles
• 1/2 cup frozen shelled edamame peas
• 1/2 bunch coriander
• 1-2 tblspn sesame seeds
• 3 sprigs of spring onion thinly sliced
• Woolworths “Kale Slaw Kit” OR:
  • 1 cup roughly chopped/ shredded purple cabbage
  • 1 carrot grated
  • 1 capsicum sliced into small strips
  • 1 cup finely chopped kale leaves 

Dressing (shake all ingredients together in a jar until well combined):

• 1 garlic clove, crushed
• 1/4 orange juice
• 2 tblspn soy sauce
• 2 tblspn rice wine vinegar
• 3 tblspn grapeseed oil 
• 1 tblspn sesame oil
• Juice of 1 fresh lime
• 1 small chilli sliced

METHOD:

1. Put a large pot of water on the stove to boil.
2. Pat salmon skin with paper towel to soak up moisture and season with salt & pepper.
3. Heat a large fry pan on med/high heat. Add a decent glug of oil cook salmon skin side down for approx. 4-5 minutes then flip and cook for an additional 3-4 minutes (or until cooked to liking).
4. While salmon is cooking, cook soba noodles in boiling water as per packet instructions.
5. Add frozen edamame peas to drained noodles and mix through (the heat from noodles will be enough to defrost & helps cool noodles down to stop them cooking – run some cold water through noodles if needed to prevent going gluggy).
6. Mix the kale slaw kits or the prepped veggies/salad ingredients (capsicum, cabbage, carrot, kale) and the spring onions & coriander leaves through soba noodle/edamame mix.
7. Flake salmon fillets on top of soba noodle salad
8. Pour over dressing and garnish with sesame seeds and additional coriander leaves or spring onions.
9. Serve and enjoy! 

Notes/Modifications:

• You could use chicken or tofu instead of salmon
• Mix out any veggies/salad you don’t like (I recommend keeping edamame!)
• Coriander can be left out or can use parsley instead