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Salmon & soba noodle salad with edamame beans
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220g pack No.1 Wild Alaskan Sockeye Salmon Fillets
1 tbsp soy sauce
2 tsp toasted sesame oil
5cm piece ginger, peeled and grated
2 limes, juice of 1, 1 cut into wedges
1 tbsp rapeseed oil
100g soba noodles
100g frozen edamame beans
50g baby spinach
1 tbsp sesame seeds, toasted
1 red chilli, deseeded and chopped
Lime wedges, to serve
1. Preheat the oven to 200ºC, gas mark 6. Place the salmon in a small roasting tin or ovenproof dish so they fit neatly. Mix together the soy sauce, sesame oil, ginger, ½ the lime juice and ½ the oil. Spoon over the salmon to coat.
2. Cover the tin with foil and bake for 12-15 minutes, until the salmon is opaque and just cooked through.
3. Meanwhile, cook the noodles for 5 minutes in a pan of simmering water, adding the edamame for the last 2-3 minutes. Drain and plunge into cold water to stop cooking, then drain again thoroughly. Place in a serving bowl and toss with the remaining oil and lime juice.
4. Flake the salmon, discarding the skin, and add to the salad with any cooking juices. Add the spinach, sesame seeds and chilli, then toss together. Serve with the lime wedges to squeeze over.
Typical values per serving:
This recipe was first published in May 2021.