Salmon, Edamame & Soba Noodle Salad
Feel free to swap the salmon for chicken, beef, pork or tofu.
Servings 2
Calories 845
Ingredients
- 2 pieces salmon about 150 g each
- 2 tbsp soy sauce or tamari
- 2 tbsp pure maple syrup
- 1 tbsp water
- 180 g soba noodles
- 2 spring onions finely chopped
- 0.5 bunch Fresh coriander roughly chopped
- 1 cup edamame beans thawed
- 1 tbsp sesame seeds black or toasted white
- 1 avocado sliced
- 0.333 cup wasabi peas crushed, to serve
- 2 tbsp mayonnaise
- 1 tbsp soy sauce or tamari
- 1 tbsp chilli sauce or chilli oil
- 1 tbsp 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 tbsp soy sauce, 2 tbsp pure maple syrup, 1 tbsp 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, 0.5 bunch Fresh coriander, 1 cup edamame beans, 1 avocado, 1 tbsp sesame seeds
- To make the dressing: Combine all the ingredients in a small bowl.2 tbsp mayonnaise, 1 tbsp soy sauce, 1 tbsp chilli sauce, 1 tbsp 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, 0.333 cup wasabi peas