Everyday recipes
Salmon fillets with soba noodle salad
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch,
MainFavourite flavours: Seafood
For more recipes, see this week's Woman's Day.
INGREDIENTS
3 boneless, skinless salmon fillets (125g each)
270g soba noodles
1 carrot, julienned
3 green onions, thinly sliced
½ bunch watercress, washed, dried,
sprigs picked
1 lebanese cucumber, julienned
½ avocado, peeled, seeded, cubed
1 tablespoon toasted sesame seeds, to serve
MISO DRESSING
¼ cup seasoned rice vinegar
2 tablespoons tamari (or soy sauce)
2 tablespoons white miso paste
1 tablespoon rice bran oil
METHOD
- Preheat oven to moderately hot, 190°C.
- Tear 4 sheets of baking paper and place a salmon fillet on each. Season to taste. Place onto an oven tray. Bake for 10 minutes, until just cooked through.
- Meanwhile, cook noodles in large saucepan of boiling water following packet directions. Drain well and rinse under cold running water. Drain again.
- Miso Dressing: In a jug, whisk together all the ingredients.
- In a large bowl, combine noodles, carrot, onions, watercress and cucumber. Drizzle with half the dressing and toss gently.
- Divide salad between shallow serving bowls. Flake the salmon and arrange on top of the noodles with avocado. Drizzle with remaining dressing and sprinkle with sesame seeds.
