Salmon and soba noodle salad.JPG

Serves 4


180g buckwheat soba noodles

1 tablespoon sesame oil

4 salmon fillets 

¼ red onion, finely diced

1 carrot, grated

1 small Lebanese cucumber, halved, sliced diagonally

1 red capsicum, finely sliced

3 cups rocket, roughly chopped

¼ cup pumpkin seeds

4 tablespoons balsamic vinegar

3 tablespoons rice wine vinegar

2 tablespoons salt-reduced soy sauce OR tamari sauce (gluten-free)


Bring a large pot of water to boil, add noodles and cook for 3-5 minutes or until al dente. Drain off water and refill pot with cold water and set aside.

Place half of the sesame oil in a frypan on medium heat, then place the salmon fillets skin down. Cook salmon fillets for 3-5 minutes skin side down and then turn over to cook for another 2 minutes and set aside.

Place vegetables and pumpkin seeds in a large bowl. Drizzle over vinegars, remainder of sesame oil and soy sauce and combine well. Drain noodles and toss through salad, mix well. To serve, divide the noodle salad between bowls and place salmon on top.

MainsJulie Nicolaides