Teriyaki salmon with a soba noddle salad.
Serves 2
Ingredients
2 pieces of salmon - 150g each
Teriyaki sauce (I love the &Sushi teriyaki sauce)
1 bunch of soba noodles
2 radishes - cut into matchsticks
1 bunch of bok choy – thinly sliced
1 spring onion – thinly sliced
1 mild chilli – thinly sliced
Zest of one lime
½ an avocado – sliced
¼ cup orange juice
1 tbsp sesame oil
Garnish: Thinly sliced spring onion, pickled ginger & kewpie mayo.
Instructions
Heat the oven to 200 fan-bake and ready a pot of boiling water.
Drizzle the fillets of salmon with some teriyaki sauce.
Slice the vegetables (except the avo) and throw them in a bowl with the lime zest.
Put the salmon in the oven and bake for 10 minutes.
Boil the soba noodles until cooked, then run them under cold water and drain them really well.
Whisk together the orange juice & sesame oil. Toss the veggies through the noodles and pour over the dressing and mix well.
Divide the noodles into two bowls, top with the cooked salmon. Add the sliced avocado & then sprinkle the Pacific Harvest over the salmon & salad.
Serve with some extra thinly sliced spring onions, pickled ginger, a squeeze of kewpie mayo and a good drizzle of extra teriyaki sauce.
