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Salmon & avocado noodles

Salmon & avocado noodles

A quick and delicious midweek meal, with a salty-sweet dressing.

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Healthy2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 160g frozen Essential Edamame Beans
  • 260g pack 2 Scottish Salmon Fillets
  • 275g pack egg noodles, from the chiller
  • 1 Perfectly Ripe Avocado, sliced
  • 2 Essential Salad Onions, finely sliced
  • 1 tsp Cooks’ Ingredients Shichimi Togarashi (optional)

Soy-ginger dressing

  • 2 tbsp soy sauce
  • 1 tbsp Cooks' Ingredients Mirin Rice Wine
  • 2 tsp maple syrup (or 1 tsp honey or caster sugar)
  • 1 tsp toasted sesame oil
  • ½ tsp ginger, grated


  1. Preheat the grill to high. Cook the edamame beans according to pack instructions, then drain and set aside. Meanwhile, make the soy-ginger dressing by mixing all the ingredients in a small bowl.

  2. Arrange the salmon, skin-side down, on a foil-lined baking tray. Spoon over 2 tsp of the dressing. Grill for 6-8 minutes or until the fish is opaque, cooked through and ­ akes easily.

  3. Meanwhile, cook the egg noodles according to pack instructions; divide between shallow bowls. Top each with a salmon fillet, the edamame beans, avocado and salad onions. Spoon over the remaining dressing and sprinkle with shichimi togarashi, if liked.

Cook’s tip


This Japanese rice wine is similar to sake but has a lower alcohol content and more sweetness. Mirin is useful for dressings, glazes and marinades. If you don’t have any, add a splash of sherry or rice vinegar instead.


Typical values per serving when made using specific products in recipe


2,949kJ/ 705kcals



Saturated Fat












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