Waitrose and Partners
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 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.


  • ½ cucumber, about 175g, halved and sliced
  • 1 tbsp Japanese rice vinegar
  • 2 salmon fillets
  • 3 tbsp Kikkoman Teriyaki Marinade
  • 120g frozen edamame soya beans
  • 200g pack buckwheat soba noodles
  • 1 tsp toasted sesame oil
  • 2 salad onions, finely chopped
  • 1 tsp black sesame seeds


  1. Preheat the grill to high. Toss the cucumber in a bowl with the vinegar; set aside while you prepare the rest of the ingredients. Put the salmon fillets on a foil-lined baking tray and spoon over 1 tbsp teriyaki marinade. Put under the grill for 8-10 minutes until cooked through.

  2. Meanwhile, tip the edamame into a large saucepan of boiling water and simmer for 2 minutes. Drain in a sieve and rinse under cold water; set aside. Rinse out the saucepan and refIll with boiling water; simmer the noodles for 5 minutes. Drain and rinse under cold water, then pat dry on kitchen paper and toss with the sesame oil.

  3. Divide the noodles between 2 bowls. Lift the cucumber from the vinegar and divide between the bowls with the edamame and salmon. Add the remaining 2 tbsp teriyaki marinade to the cucumber vinegar and spoon over the top, then scatter with the salad onions and sesame seeds to serve.

Cook’s tip

Buckwheat soba noodles have a lovely nutty flavour and are wheat-free, but you can replace them with rice, egg or udon noodles in this recipe. 


Typical values per serving when made using specific products in recipe


3,112kJ/ 761kcals



Saturated Fat












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