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.