Salmon soba noodle salad

Serves 5 people.

Ingredients

• 270g packet soba noodles
• 1 tbsp sesame oil
• 5 small salmon fillets (80–120g each)
• ¼ medium red onion (finely sliced)
• 1 medium carrot (grated)
• 1 small Lebanese cucumber (finely sliced)
• 1 medium red capsicum (finely sliced)
• 150g rocket
• ¼ cup pumpkin seeds (pepitas)
• ⅓ cup balsamic vinegar
• ¼ cup rice wine vinegar
• ⅛ cup soy sauce

Method

1. Boil noodles according to packet instructions. Cover with cold water to cool and prevent further cooking and set aside.
2. Heat half the sesame oil in a non-stick pan on medium heat. Place the salmon fillets skin-side down in the pan. Cook for 3–5 minutes, then turn and cook for a further 2 minutes. Set aside.
3. To make the salad, combine the vegetables and pumpkin seeds in a large bowl.
4. To make the dressing, mix the vinegars, soy sauce and remaining sesame oil in a small bowl. Pour the dressing over the salad ingredients.
5. Drain the noodles. Mix the noodles through the salad ingredients and toss to combine, making sure the dressing is evenly dispersed.
6. Serve the salad topped with chunks of salmon.

Tips

• For a vegetarian option, top with grilled tofu steaks marinated in garlic, lemon and chilli.
• Baked salmon is a lower fat option as no oil is used. Lay the fillets on a baking tray lined with grease-proof paper and cook at 200°C for approximately 10–15 minutes. Note that cooking times will vary depending on the thickness of the fish.

This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS website.