Salmon & Edamame Noodle Salad
A cold soba salad is a good lunch for a warm day, with salmon flaked through it. Rinse the noodles and edamame under cold water so they don't stick, then toss everything with a ginger, soy and sesame dressing. The salmon only needs a few minutes a side.
Ingredients
Makes 4 servings
- 640g Salmon fillets
- 320g Soba noodles
- 240g Frozen edamame
- 60ml Soy sauce
- 32ml Sesame oil
- 20g Ginger (fresh, grated)
- 200g Carrot
Method
- Cook soba noodles and edamame in boiling water for 4 minutes, drain and rinse under cold water.
- Pan-fry salmon fillets in a lightly oiled pan over medium-high heat, 3–4 minutes per side, then flake into chunks.
- Whisk soy sauce, sesame oil, and grated ginger together. Julienne carrot.
- Toss noodles, edamame, and carrot with dressing, top with salmon, and season to taste.
Nutrition
Per serving: 785 kcal · 52.3g protein · 68.9g carbs · 31.9g fat