Asian-style salmon with soba noodles and greens

Simple, fresh and just the thing when you’re tight on time.

LOVE Life: Rich in omega 3

Serves: 1


½ tsp reduced salt soy sauce (or tamari soya sauce)
½ essential Waitrose lime, zest and juice
1 tsp essential Waitrose honey
1 tsp finely grated fresh root ginger
½ tsp white miso paste
125g essential Waitrose salmon fillet
80g essential Waitrose cucumber, roughly chopped
1 tbsp Japanese rice vinegar
60g dry soba noodles (buckwheat or skinny soba)
1 tsp toasted sesame oil
1 pak choi, sliced


1. Preheat the oven to 180˚C, gas mark 4. Stir together the soy (or tamari), lime zest and juice, honey, ginger and miso; use to coat the salmon. Bake on a foil-lined tray for 8-10 minutes. Mix the cucumber with the rice vinegar and set aside.

2. Meanwhile, cook the soba noodles according to pack instructions. Drain and refresh under cold water, toss with the sesame oil, then toss in the bowl with the cucumber. Put the pak choi in the pan with 2 tbsp water, cover and cook over a medium-high heat for 4-5 minutes, until wilted.

3. Put the noodles, pak choi and salmon in a shallow serving bowl and sprinkle with toasted sesame seeds, if liked.