Salmon and soba noodles

Tamara West

This Japanese-inspired dinner will also make a nutritious and delicious packed lunch tomorrow

Ingredients

200 g	Soba noodles (Main)
2 Tbsp	Soy sauce
1 Tbsp	Mirin
1 Tbsp	Sesame oil, or peanut oil
2	Lemons, small, zested and juiced
2 tsp	Wasabi paste
2 Tbsp	Vegetable oil
2 fillets	Salmon, 400-500g, skinned and boned (Main)
6 cups	Salad greens, mixed - baby spinach, snowpea sprouts, watercress
2 Tbsp	Sesame seeds, toasted

Directions

1. Cook soba noodles until al dente, in a large pot of boiling water, stirring occasionally (follow packet instructions, takes about 3-5 minutes). Drain and rinse well under cold water then set aside to drain further.
2. In a large bowl whisk together soy, mirin, sesame or peanut oil, lemon juice and zest, and wasabi paste. Add noodles and toss to coat.
3. Heat oil in a frying pan over a medium-high heat and cook salmon for 4 minutes, then turn and cook for a further 4 minutes until cooked on the outside but still very pink in the centre. Set aside to cool slightly then break into bite-size pieces.
4. Toss mixed greens through the noodles and divide between 4 plates. Place salmon pieces and a sprinkling of sesame seeds on top to serve.