Name: Salmon fillets with soba noodle salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 125g boneless, skinless salmon fillets; 270 gram soba noodles; 1 carrot, julienned; 3 green onions, thinly sliced; 1/2 bunch watercress, washed, dried, sprigs picked; 1 lebanese cucumber, julienned; 1/2 avocado, peeled, seeded, cubed; 1 tablespoon toasted sesame seeds, to serve; Miso dressing; 1/4 cup seasoned rice vinegar; 2 tablespoon tamari (or soy sauce); 2 tablespoon white miso paste; 1 tablespoon rice bran oil

Salmon fillets with soba noodle salad

This Asian inspired Salmon dish is packed full of wonderful, fresh flavours and makes the ultimate dinner for a warm evening. Perfectly cooked fish is tossed through a punchy soba noodle and avocado salad, and drizzled with a tasty miso dressing.

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

4 125g boneless, skinless salmon fillets

270 gram soba noodles

1 carrot, julienned

3 green onions, thinly sliced

1/2 bunch watercress, washed, dried, sprigs picked

1 lebanese cucumber, julienned

1/2 avocado, peeled, seeded, cubed

1 tablespoon toasted sesame seeds, to serve

Miso dressing

1/4 cup seasoned rice vinegar

2 tablespoon tamari (or soy sauce)

2 tablespoon white miso paste

1 tablespoon rice bran oil

Method

1.Preheat oven to 190°C (170°C fan-forced).

2.Tear 4 sheets of baking paper and place a salmon fillet on each. Season to taste. Place onto an oven tray. Bake 10 minutes, until just cooked through.

3.Meanwhile, cook noodles in large saucepan of boiling water following packet directions. Drain well and rinse under cold running water. Drain again.

4.To make miso dressing: In a jug, whisk together all the ingredients.

5.In a large bowl, combine noodles, carrot, onions, watercress and cucumber. Drizzle with half the dressing and toss gently.

6.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.

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