Soba Salad With Salmon
- 4 x 150g skinned, boneless salmon fillets
- 6 x 15ml spoons teriyaki marinade
- 1/2 x 450g pack 40% fine soba noodles
- 1/4 red cabbage, finely shredded
- 2 carrots, grated
- 3 salad onions, finely chopped
- 3-4 pieces wakame seaweed
- 2 x 15ml spoons mirin or dry sherry
- 2 x 15ml spoons soy sauce
- juice of 1 lime
- 5ml spoon sesame oil
- 2 x 15ml spoons groundnut oil
- slices of lime, to garnish
- Place the salmon fillets in a dish and cover with the teriyaki marinade.
- Coat well and set aside for 10 minutes.
- Cook the soba noodles following pack instructions.
- Drain and refresh in cold water.
- Place the cabbage, carrots, and salad onions in a bowl.
- Soak the wakame seaweed in cold water for 10 minutes.
- Drain and roughly chop.
- Add noodles and seaweed to cabbage and, using 2 spoons, lift and stir until well combined.
- Mix the mirin, soy sauce, lime juice and sesame oil together and stir into the soba noodle salad.
- Heat the groundnut oil in frying pan until very hot.
- Add the salmon and cook for 2 minutes on each side until glazed and golden.
- Serve each salmon fillet on a noodle salad base and garnish with slices of lime, serve with a cup of green tea.
salmon, teriyaki marinade, pack, ubc red cabbage, carrots, salad onions, sherry, soy sauce, lime, sesame oil, groundnut oil, lime
Taken from www.epicurious.com/recipes/member/views/soba-salad-with-salmon-50089190 (may not work)