Grilled salmon with rainbow noodles

A simple dish with lots of colour and a lovely balance of Asian flavours.

Dressing

2 tsp	Sesame oil
3 Tbsp	Light soy sauce
1	Lime, freshly juiced
2 Tbsp	Rice vinegar
1 tsp	Sugar

Salmon and rainbow noodles

¼	Purple cabbage, finely chopped
2	Carrots, grated
1	Red chilli, finely chopped, optional
4	Boneless salmon fillets, 120g each (Main)
1 Tbsp	Sweet chilli sauce
1	Lime, freshly zested and juiced
½ tsp	Fresh ginger, finely grated
270 g	Soba noodles, dried (Main)
4	Spring onions, finely chopped

Directions

1. Whisk all dressing ingredients together in a large bowl.
2. Add cabbage, carrot and chilli to dressing and set aside to marinate while you prepare the rest of the meal.
3. Heat oven grill to 220C. Lay salmon fillets on an oven tray lined with baking paper. Mix sweet chilli sauce, lime zest and juice and ginger together and spoon over salmon fillets. Grill salmon for 6-8 minutes or until just cooked through (I prefer my salmon ever so slightly under-done).
4. Bring a pot of water to the boil and cook noodles according to packet instructions or until just cooked (be careful not to overcook the noodles, they should still have a bit of bite in them). Drain and rinse the noodles under cold water.
5. Toss drained noodles with cabbage, carrot, dressing and spring onion. Divide noodles between plates and top with a piece of salmon.

Soba noodles

A Japanese noodle made from a mix of wheat and buckwheat flour. Some are made with only buckwheat flour, so are gluten-free — check the labels. They have a low glycaemic index (GI), meaning they are a slower-releasing carbohydrate.