Salmon and soba noodle salad with miso and apple cider dressing

Things feel pretty uncertain around the world as I write this and the hardest part can be feeling a bit powerless. Not knowing exactly how things will play out is hard. I’m finding lots of comfort in making a smaller, cosy world for my family. Walks, bike rides, movies and books. I’m under no illusions that we won’t drive each other a bit crazy being in close quarters but it’s so important to all do our part and socially distance.

Food and cooking is a huge comfort to me. Making vibrant, healthy food feels really good.

This salad is delicious and bright and has big, zingy flavours. Use 100% buckwheat noodle if you want to make it gluten free. If you’re a low carber, use the dressing and veges (plus throw in some greens or zucchini noodles) and create a giant salad. You’ll still get all the tastiness.

I love salmon on this but any kind of fish (or even roasted chicken) will be great.

Look after yourself. Lots of hugs.

Kelly xo

Salmon and soba salad with miso and apple cider vinegar dressing

Serves 4

This cold noodle salad is full of goodness and packed with flavour. The roasted salmon on top makes it the perfect balanced meal.

250 grams buckwheat soba (use 100% buckwheat noodles to make gluten free)

2 x 200 gram de-boned salmon fillets

¾ cup frozen (shelled) edamame beans

1 medium carrot – peeled and grated (ideally using a julienne peeler)

1 medium red capsicum – thinly sliced

1 radish – sliced very thinly

5cm piece cucumber – sliced very thinly

1 spring onion – green part thinly sliced

Dressing

1 tablespoon miso paste

1 tablespoon hulled tahini

2 teaspoons apple cider vinegar

3 tablespoons olive oil

1 teaspoon finely grated ginger root

1 ½ teaspoons sugar

To garnish: sesame seeds, cracked black pepper

Cook the noodles according to the packet instructions. Drain and rinse well under cold water to halt cooking.

Pre heat oven to 220 degrees Celsius.

Whisk together the dressing ingredients. Add a splash of water if it is too thick. Set aside

Place the edamame beans in a bowl and cover with boiling water. Drain after 2 minutes. Set aside.

Cut each piece of salmon in half lengthways so you have 4 thin pieces of salmon. Season with salt and pepper. Place in the oven to roast for 10 minutes. Do not overcook the salmon.

While the salmon is cooking, toss the noodles with the dressing and all of the vegetables. Reserve a little of the spring onion pieces to garnish.

Divide the noodles and vegetables between 4 plates. Top each salad with the salmon. Either leave the salmon whole or cut each into 3 or 4 pieces. Garnish with spring onion, sesame seeds and a little cracked black pepper. Serve immediately.