Name: Chilled Salmon Soba Salad with Wasabi-Sesame Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500g Salmon fillet 4 skinless fillets, patted dry; 300g Soba noodles use 100% buckwheat noodles for gluten-free; 300g Frozen edamame beans shelled; 1 Cucumber halved lengthways, seeds scraped out and thinly sliced; 150g Radishes thinly sliced; 4 Spring onion thinly sliced on the diagonal; 20g Coriander leaves and tender stalks roughly chopped; 20g Sesame seeds divided; 2 tsp Cooking oil for searing; 2 pinches Salt for seasoning the salmon; 45ml Tamari use gluten-free tamari; 30ml Rice vinegar; 2 tsp Sesame oil; 1 Lime finely grate the zest, then juice; 15g Fresh ginger finely grated; 1 tsp Wasabi paste start with this amount and add more to taste; 1 tsp Runny honey to balance the acidity; 1 tbsp Water cold, to loosen the dressing if needed

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Preparation

Make the dressing

Whisk the tamari, rice vinegar, sesame oil, lime zest and juice, ginger, wasabi and honey in a large serving bowl. Taste for heat and sharpness, adding the water if a looser dressing is needed.

Timer available in cooking mode · 3 min

Prepare the vegetables

Slice the cucumber, radishes and spring onions, and roughly chop the coriander. Keep a small handful of coriander and spring onion aside for the finish.

Timer available in cooking mode · 6 min

Season the salmon

Season the salmon all over with the salt. Have a plate ready for the cooked fish.

Timer available in cooking mode · 1 min

Cooking

Cook and chill the noodles

Bring a large pan of water to the boil. Add the soba and cook according to the packet instructions until just tender; add the frozen edamame for the final 3 minutes. Drain together, then rinse very thoroughly under cold running water, separating the noodles with your fingers, until completely cold. Drain well.

Timer available in cooking mode · 5 min

Toast the sesame

Set a dry frying pan over a medium heat and toast the sesame seeds, shaking the pan often, until fragrant and lightly golden. Tip onto a plate immediately.

Timer available in cooking mode · 2 min

Sear the salmon

Wipe out the frying pan and heat the cooking oil over a medium-high heat. Add the salmon and cook for 3 minutes on the first side, then turn and cook for 2 to 3 minutes more, depending on thickness, until lightly seared and cooked through. The centre should be opaque and flake easily, or reach 63°C on a food thermometer. Transfer to the plate and rest for 3 minutes.

Timer available in cooking mode · 6 min

Dress the salad

Add the cold, well-drained soba and edamame to the bowl of dressing with the cucumber, radishes, most of the spring onions, most of the coriander and half the toasted sesame. Toss thoroughly until evenly coated. If the noodles seem dry, add a splash of cold water and toss again.

Timer available in cooking mode · 3 min

Finish and serve

Flake the warm salmon into large pieces and arrange it over the chilled salad. Scatter with the reserved herbs, spring onions and sesame seeds. Serve straight away, or cover and refrigerate for up to 24 hours; for packed lunches, chill promptly and keep refrigerated until eating.

Timer available in cooking mode · 2 min

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Chilled Salmon Soba Salad with Wasabi-Sesame Dressing

Ingredients

Salad

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