Need to increase your fish and protein intake? Try this delicious - and healthy - salmon soba noodle salad, which also has a gluten free option.
Salmon Soba Noodle Salad
Dairy free, gluten free option
2x 120g salmon fillets
1 tsp (5g) coconut oil
90g (dry) soba noodles
½ cup (48g) edamame, shelled
1 cup (90g) zucchini, spiralised
8 (45g) snow peas, sliced thinly
2 (42g) radish, sliced thinly
2 (36g) spring onion, sliced thinly
2 tbls (30ml) tamari
1 tbls (15ml) rice wine vinegar
2 tsp (10g) honey
1 tsp (5g) ginger, minced
1 clove (3g) garlic, minced
½ lime, juice
Optional – 1 tsp Sriracha sauce or chilli flakes
Bring a saucepan of water to the boil. Add soba noodles, cook for 6 minutes. Drain and set aside.
Combine dressing – tamari, rice wine vinegar, honey, minced ginger, minced garlic, lime juice and optional Sriracha sauce or chill flakes. Set aside.
Spiralise zucchini, and thinly slice radish, snow peas and spring onion.
Heat oil in a non-stick fry pan. Season salmon with salt and pepper. Grill salmon for 6-8 minutes, then flip and grill until cooked through.
Divide soba noodles between 2 bowls. Add all vegetables. Drizzle with some of the dressing. Toss to combine.
Top with salmon and drizzle with remaining dressing.
Serve warm or cold.
Tips: For gluten free, use gluten free soba noodles or swap to brown rice noodles.
Tamari is a gluten free soy sauce available in health food aisle of supermarkets. Alternatively use soy sauce (not gluten free).
Recipe courtesy of THE BOD founder Sophie Guidolin