Tamari Salmon with Buckwheat Soba Salad
Photography by Kelly Gibney.
I could eat this dish just about every day. It’s beautifully balanced and nutritious. Make the effort to find 100 per cent buckwheat soba noodles (otherwise it won’t be gluten-free).
Serves: 4
INGREDIENTS
200 grams 100% buckwheat soba noodles
2 x 200-grams de-boned salmon fillets
1 medium carrot, peeled and grated (ideally using a julienne peeler)
1 medium red capsicum, thinly sliced
5 large leaves kale, stem removed and thinly sliced
½ cup frozen edamame beans
1 spring onion, thinly sliced
Marinade
2 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon sugar
1 tablespoon sriracha sauce
Dressing
1 tablespoon white miso paste
1 teaspoon finely grated fresh ginger
2 tablespoons light olive oil
1 teaspoon sugar
1 teaspoon rice wine vinegar
To serve
chopped spring onions, sesame seeds, thinly sliced radish
METHOD
Cook the buckwheat noodles according to the packet instructions. Drain well and rinse under cold water to halt cooking.
Marinade: Whisk together all the marinade ingredients.
Cut each piece of salmon in half lengthwise and then each half into 3 roughly even pieces. Toss the salmon in the marinade. Leave in the fridge for 30 minutes. Remove 10 minutes before cooking.
Dressing: Combine the dressing ingredients and whisk until smooth.
Preheat the oven to 220°C.
Line an ovenproof dish with baking paper. Lay the pieces of salmon skin-side down. Bake for 7 minutes.
While the salmon is cooking, toss the noodles with the dressing and and all the vegetables.
Divide the salad between 4 bowls. Top each with 3 pieces of cooked salmon. Garnish with spring onion, sesame seeds and thinly sliced radish. Serve immediately. Serves 4.
Cook's note: Shelled edamame beans are available in the freezer section of the supermarket (near the peas). You’ll find 100% buckwheat soba at Japanese stores and fine food grocers. Check labels to ensure they don’t contain wheat.
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