Salmon Soba Salad
Ingredients
- 270g Mr Chen’s Soba Noodles
- 1 tbsp Mr Chen’s Teriyaki Sauce
- 200g salmon
- 2 radishes, sliced
- 50g edamame
- 3 leaves of silverbeets
- Spring onion, garnish
Sauce:
- 1 tbsp Mr Chen’s Rice Wine Vinegar
- 1 tbsp Mr Chen’s Light Soy sauce
- 1 tbsp sesame oil
- 4 tbsp tahini
- 1/2 lemon juice
- 2 garlic cloves, crushed
- 2 tbsp water
Method
1
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
2
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
3
Boil water in a pot and boil soba noodles according to the instructions on the back of the packet. Once cooked drain and drizzle sesame oil to stop it from sticking.
4
While boiling water used a steam basket to steam silverbeet leaves and edamame. Once ready put it in a ice cold water to stop the cooking processes.
5
Once salmon is cool, break it into small pieces and drizzle with Mr Chen’s teriyaki sauce.
6
Plate it by putting 2 tbsp of tahini sauce on the plate then soba noodles, salmon and the garnish it with edamame, silverbeet and sliced radish.
Ingredients
- 270g Mr Chen’s Soba Noodles
- 1 tbsp Mr Chen’s Teriyaki Sauce
- 200g salmon
- 2 radishes, sliced
- 50g edamame
- 3 leaves of silverbeets
- Spring onion, garnish
Sauce:
- 1 tbsp Mr Chen’s Rice Wine Vinegar
- 1 tbsp Mr Chen’s Light Soy sauce
- 1 tbsp sesame oil
- 4 tbsp tahini
- 1/2 lemon juice
- 2 garlic cloves, crushed
- 2 tbsp water
Method
1
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
2
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
3
Boil water in a pot and boil soba noodles according to the instructions on the back of the packet. Once cooked drain and drizzle sesame oil to stop it from sticking.
4
While boiling water used a steam basket to steam silverbeet leaves and edamame. Once ready put it in a ice cold water to stop the cooking processes.
5
Once salmon is cool, break it into small pieces and drizzle with Mr Chen’s teriyaki sauce.
6
Plate it by putting 2 tbsp of tahini sauce on the plate then soba noodles, salmon and the garnish it with edamame, silverbeet and sliced radish.
