SALMON, EDAMAME & SOBA NOODLE SALAD

Feel free to swap the salmon for chicken, beef, pork or tofu.

Serves 2

Ingredients:

Salmon:

• 2 pieces salmon, 150g approx.

• 2 tbs tamari or soy sauce

• 2 tbs maple syrup

• 1 tbs water

Salad:

• 180g soba noodles (2 bundles)

• 2 spring onions, finely chopped

• 1/2 bunch coriander, roughly chopped

• 1 cup of edamame beans, thawed

• 1 tbs black sesame seeds (or toasted white)

• 1 avocado, sliced

• 1/3 cup wasabi peas, crushed

Dressing:

• 2 tbs mayonnaise

• 1 tbs soy sauce or tamari

• 1 tbs chilli sauce or chilli oil

• 1 tbs water

Method:

1. Preheat the oven to 180 degrees.

2. Place the salmon pieces in a bowl and combine with the soy sauce, maple syrup and water. Stir to coat. Place salmon on a lined tray and roast for 20-25 mins (depending on how you like it). Remove and set aside to rest.

3. Cook the soba noodles as per packet instructions. Remove, run cold water through and set aside. You can use a little sesame oil through the noodles so they don’t get too sticky.

4. In a large bowl, add the soba noodles, spring onion, coriander, avocado, and black sesame seeds and gently combine. Serve in 2 smaller bowls.

5. Break the salmon into smaller pieces and lay them on top of the salads. Sprinkle the crushed wasabi peas.

6. Dressing: Combine all ingredients and drizzle over the salmon salad. Enjoy!