Salmon, Edamame & Soba Noodle Salad
Feel free to swap the salmon for chicken, beef, pork or tofu.
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Ingredients
- 2 pieces salmon about 150 g each
- 2 tablespoons soy sauce or tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- 180 g soba noodles
- 2 spring onions finely chopped
- 1/2 bunch coriander roughly chopped
- 1 cup edamame beans thawed
- 1 tablespoon sesame seeds black or toasted white
- 1 avocado sliced
- 1/3 cup wasabi peas crushed, to serve
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce or tamari
- 1 tablespoon chilli sauce or chilli oil
- 1 tablespoon water
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
- Place the salmon pieces in a bowl and combine with the soy sauce, maple syrup and water. Stir to coat. Place the salmon on the tray and roast for 20–25 minutes (depending on how you like it). Remove and set aside to rest.2 pieces salmon, 2 tablespoons soy sauce, 2 tablespoons pure maple syrup, 1 tablespoon water
- To make the salad, cook the soba noodles as per packet instructions. Drain, run under cold water and set aside. You can use a little sesame oil through the noodles so they don’t get too sticky. Place the noodles, spring onion, coriander, edamame, avocado and sesame seeds in a large bowl and gently combine. Transfer to two serving bowls.180 g soba noodles, 2 spring onions, 1/2 bunch coriander, 1 cup edamame beans, 1 avocado, 1 tablespoon sesame seeds
- To make the dressing: Combine all the ingredients in a small bowl.2 tablespoons mayonnaise, 1 tablespoon soy sauce , 1 tablespoon chilli sauce , 1 tablespoon water
- Break the salmon into smaller pieces and place on top of the noodles. Drizzle over the dressing and sprinkle with the crushed wasabi peas.2 pieces salmon, 1/3 cup wasabi peas
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