This quick and easy ginger salmon dish has dinner sorted. With soba noodles and loads of veggies, it’s a winner.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 10 mins marinating time
+ 10 mins marinating time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
