Rice, Pasta & Noodles

Author: Heidi   Date Posted:10 September 2016 

Organic Soba and Salmon Salad

Refreshing light lunch or even dinner.

Serves 2 • Prep time 15 minutes

Cooking time 30 minutes

Equipment: Large saucepan; baking tray; knife; chopping board; fork; mixing bowl; serving plates



300g Salmon skinless and cut in half length way 

100g Organic Noodle Kitchen Japanese Soba

100g Enoki mushroom cleaned

50g Baby corns sliced


1 tablespoon soy sauce

1 tablespoon mirin sauce

1 tablespoon sesame oil


Chopped spring onions and chili

Toasted sesame seeds



Step 1 • Combine soy sauce, mirin sauce and sesame oil in a jar and shake well. Set aside.

Step 2 • Preheat grill to medium high. Line baking tray with aluminum foil and place the salmon under the grill. Cook for 8 - 10 minutes per side.

Step 3 • Fill saucepan with water and bring to boil. Cook baby corns and mushroom for about 2 – 3 minutes. Drain and leave in mixing bowl.

Step 4 • Cook soba until soft to touch and rinse with cold water. Add to the mushroom and baby corns. Drizzle with dressing and mix well.

Step 5 • Divide salads in half and top with spring onions, chili and sesame seeds. Place salmon next to the salads. Serve immediately.