Ginger salmon with broccoli and soba noodles

This quick and easy ginger salmon dish has dinner sorted. With soba noodles and loads of veggies, it’s a winner.

4

15m

Note: + 10 mins marinating time

15m

Ingredients

  • 4 Fresh Tasmanian Salmon Skin On Portions
  • ⅓ cup (80ml) lemon juice
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1 tsp sesame oil
  • 270g soba noodles
  • 2 tsp vegetable oil
  • 300g firm tofu, cut into 1cm pieces
  • 1 cup (120g) peeled edamame
  • 1 small head broccoli, cut into florets, stem finely chopped
  • 2 spring onions, thinly sliced
  • 2 tbs salt-reduced soy sauce
  • Toasted sesame seeds, to serve
  • Thinly sliced spring onion, extra, to serve

Method

STEP 1

Place the salmon in a bowl. Combine the lemon juice, garlic, ginger and sesame oil in a jug. Pour half the lemon juice mixture over the salmon and turn to coat. Set aside for 10 mins to develop the flavours.

STEP 2

Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain well.  

STEP 3

Heat the vegetable oil in a wok or large frying pan over high heat. Stir-fry the tofu for 3 mins or until golden brown. Add edamame and broccoli florets and stem. Stir-fry for 3 mins or until just tender. Add the noodles, spring onion, soy sauce and remaining lemon juice mixture. Stir-fry for 2 mins or until heated through.

STEP 4

Heat a barbecue grill or chargrill on high. Cook the salmon on the grill for 2-3 mins each side or until cooked to your liking.

STEP 5

Divide the noodle mixture among serving bowls. Top with salmon and sprinkle with sesame seeds and extra spring onion to serve.

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.