Char-grilled salmon with soba noodle slaw and wasabi mayo

Cooking Fish Char-grilled salmon with soba noodle slaw and wasabi mayo

This Japanese-inspired salmon with noodle slaw and spicy wasabi mayo is a clever dinner idea.

Lables: Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Cook noodles in a medium pan of boiling water for 2 minutes or until tender. Drain and rinse under cold water. Combine the noodles, cabbage, carrot, spring onion and mint in a large bowl. Add the olive oil and soy and toss gently to mix.
  2. Preheat a barbecue grill or char-grill pan. Spray the salmon with oil spray and season with salt and pepper. Cook the salmon 2-3 minutes each side (depending on thickness) until almost cooked through. Remove from heat.
  3. To make the mayo, combine the Jalna, wasabi paste, ginger, honey and most of the lemon rind in a bowl. Thin with a little lemon juice if you like.
  4. Divide the noodle salad between serving plates. Top with a piece of salmon and drizzle over the mayo. Serve with extra pepper, the remaining zest and lemon wedges.

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180g dried soba noodles
2 cups finely shredded wombok
1 carrot, coarsely grated
2 spring onions, finely shredded
1/4 cup mint leaves, finely shredded
2 tbsp olive oil
2 tsp soy sauce
2 x 200g salmon fillets
Olive oil spray
Lemon wedges, optional, to serve
1/2 cup Jalna Low Fat Greek yoghourt
1/2 tsp wasabi paste
2 cm piece fresh ginger, finely grated
1-2 tsp honey
1 lemon, rind finely grated

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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