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 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.