Blackened-spiced salmon and soba noodle salad

Whip up this 30-minute soba noodle salad this summer. Loaded with edamame and premium wood roasted salmon, it’s a flavour sensation.



Note: + 5 mins standing time



  • 2 x 150g pkts Huon Premium Blackened Spice Wood Roasted Salmon
  • 270g pkt soba noodles
  • 1/4 cup (60ml) lime juice
  • 2 tbs vegetable oil
  • 1 tbs rice wine vinegar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • Pinch of caster sugar
  • 150g snow peas
  • 400g frozen edamame or broad beans
  • 2 small carrots, peeled, cut into long matchsticks
  • 3 spring onions, thinly sliced diagonally
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 bunch radishes, thinly sliced
  • 2 tsp sesame seeds, toasted



Remove skin from salmon and discard. Use a fork to coarsely flake.


Cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Refresh under cold water. Drain.


Place the lime juice, vegetable oil, rice wine vinegar, soy sauce, sesame oil and sugar in a screw-top jar. Seal and shake to combine.


Prepare a bowl of iced water. Place the snow peas in a heatproof bowl and cover with boiling water. Stand for 1 min. Use tongs to transfer to iced water. Set aside for 1 min. Drain and pat dry with paper towel. Place the edamame or broad beans in the bowl of boiling water and stand for 2 mins. Drain. Cool slightly and peel. Trim the snow peas and slice lengthways.


Place the noodles in a large bowl. Drizzle with half the dressing and gently toss to combine. Add the snow peas, edamame or broad beans, carrot, spring onion, cucumber and radish. Drizzle with a little more of the dressing. Toss to combine. Add the salmon and gently fold to combine. Transfer to a serving platter. Drizzle with the remaining dressing and sprinkle with sesame seeds.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.