Soba Noodle Salad With Salmon

• None None Miso Dressing
• 2 tbsp white miso paste
• 2 tbsp tamari (or soy sauce)
• 1/4 cup seasoned rice vinegar
• 1 tbsp rice bran oil
• None None Salad
• 4 x 4.5 oz boneless, skinless salmon fillets
• 9.5 oz soba noodles
• 1 None carrot, julienned
• 3 None green onions, thinly sliced
• 1/2 bunch watercress, washed, dried, sprigs picked
• 1 None Lebanese cucumber, julienned
• 1/2 None avocado, peeled, pitted, cubed
• 1 tbsp toasted sesame seeds, to serve

1. Preheat oven to 375u0b0F.
2. To make miso dressing, whisk together all the ingredients in a small bowl.
3. Place each salmon fillet on a sheet of parchment paper. Season to taste and place on an baking sheet. Bake 10 mins, until just cooked through.
4. Meanwhile, cook noodles according to package directions. Drain well and rinse under cold running water. Drain again.
5. In a large bowl, combine noodles, carrot, onions, watercress and cucumber. Drizzle with half the dressing and toss gently. Divide salad into shallow serving bowls. Flake the salmon and arrange salmon and avocado on top of the salad. Drizzle with remaining dressing and sprinkle with sesame seeds.

dressing, white miso, tamari, rice vinegar, bran oil, salad, salmon, carrot, green onions, lebanese cucumber, avocado, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/24360 (may not work)