Salmon & Soba Salad with Miso & Apple Cider Vinegar Dressing

Salmon & Soba Salad with Miso & Apple Cider Vinegar Dressing

This delicious soba noodle salad is Healtheries' first contribution from the wonderful Kelly Gibney!

Kelly is a creative and mother based in Auckland who has kindly agreed to create recipes for the Healtheries family once or twice a month. We hope you love this new source of inspiration and it gives you some fresh ideas for family meals & snacks!

Over to Kelly...

This cold noodle salad is full of goodness and packed with flavour. The roasted salmon on top makes it the perfect balanced meal.

Ingredients

Salad

  • 250 grams buckwheat soba (use 100% buckwheat noodles to make gluten free)
  • 2 x 200 gram de-boned salmon fillets
  • ¾ cup frozen (shelled) edamame beans
  • 1 medium carrot – peeled and grated (ideally using a julienne peeler)
  • 1 medium red capsicum – thinly sliced
  • 1 radish – sliced very thinly
  • 5cm piece cucumber – sliced very thinly
  • 1 spring onion – green part thinly sliced

Dressing

  • 1 tablespoon miso paste
  • 1 tablespoon hulled tahini
  • 2 teaspoons Healtheries apple cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon finely grated ginger root
  • 1 ½ teaspoons sugar

To garnish

  • Sesame seeds
  • Cracked black pepper

Method

Cook the noodles according to the packet instructions. Drain and rinse well under cold water to halt cooking.

Pre-heat oven to 220 degrees Celsius.

Whisk together the dressing ingredients. Add a splash of water if it is too thick. Set aside

Place the edamame beans in a bowl and cover with boiling water. Drain after 2 minutes. Set aside.

Cut each piece of salmon in half lengthways so you have 4 thin pieces of salmon. Season with salt and pepper. Place in the oven to roast for 10 minutes. Do not overcook the salmon.

While the salmon is cooking, toss the noodles with the dressing and all of the vegetables. Reserve a little of the spring onion pieces to garnish.

Divide the noodles and vegetables between 4 plates. Top each salad with the salmon. Either leave the salmon whole or cut each into 3 or 4 pieces. Garnish with spring onion, sesame seeds and a little cracked black pepper. Serve immediately.

 Thanks again to Kelly for creating this recipe for us. For more recipes follow along on our social channels - Facebook & Instagram.