One of my most loved recipes on the blog is the soba salmon bowl with a beautiful miso broth. But I feel like we’re getting past the broth time of year and into salad zone so I’ve rejigged it to suit our current weather and it’s now a light and delicious salad!
This isn’t the shortest ingredient list or the least amount of steps in a recipe. But every step is super easy. The only cooking process involves a pot of boiling water and a timer. I feel like everyone can cope with that level of difficulty.
And there’s just one dressing that goes on everything, so you make that and you’re set. And it’s like a flavour bomb that you sprinkle on the other things and everything becomes super tasty! You’ve got the fresh vegetables, the rich salmon and avocado and the soba noodles, and you all know I’m obsessed with noodles.
The other excellent thing about this salad is it doesn’t matter how long you spend organising the searate bits as it can all be eaten cold. So you’re not rushing around your kitchen like a mad human trying to get everything on to the plate hot/warm. You just go leisurely at your own meditative pace and arrange everything to look all prety like and then your salad is ready. And delicious.
I know not everyone cares about presentation, but apparently the whole you eat with your eyes first thing is like an actual thing. Like looking at a yummy plate of foods gets you salivating and this kickstarts your digestion. Doing things that make digestion an easy process for your body is always an excellent idea so if you have a couple of minutes to spare have a go at arranging the things you place in your bowl or plate in a more appetising way. And then photograph it, upload it to insta and tag me (@thehealthyhunter) so i can congratulate you on your incredible effort ou excellent human you.
300g salmon, cut into 2 fillets
1 bunch broccolini
1 zucchini, sliced into thin ribbons
90g soba noodles
1/2 cup edamame
2 x radish, finely sliced
2 tsp toasted sesame seeds + 1/2 tsp black sesame seeds if you have them
1/2 an avocado, cut in 1/2 again
1 Tbs spring onion (optional)
1 Tbs miso paste
2 Tbs hot water
2 tsp tamari or soy
1 Tbs freshly grated ginger
1 Tbs toasted sesame seeds
1/2 tsp sesame oil
2 tsps sake or Chinese cooking wine
1 tsp mirin
Make the dressing: Place miso in a bowl and slowly add hot water mixing to combine and thin. Add all other ingredients and stir well to combine.
Bring a medium pot of water to the boil. Add the egg and boil for 6 minutes and 30 seconds. Remove and place in cold water. Once cool enough to handle, peel.
Add edamame to the boiling water. Boil for about a minute and then remove with a slotted spoon. Cool in a bowl of cold water, pod and set aside.
Cook soba noodles for 4 minutes in the boiling water, or according to packet insstructions, drain, rinse in cold water and then toss with 2 Tbs of the dressing. Divide between serving bowls.
Add more water to your pot and bring back to the boil. Steam broccolin for 3 minutes, or until bright green. Remove and toss in 2 tsps of dressing.
Place salmon on a plate spoon over a few teaspoons of dressing and steam for 8 minutes.
Add the zucchini ribbons to your serving bowls along with the broccolini and radish. Place the steamed salmon on top and spoon over extra dressing.
Place the 2 tsps of toasted sesame seeds on a small plate and press one side of the avocado quarters in it. Add to your bowls along with the edamame. Slice the egg in half and place a half in each bowl.
Sprinkle over spring onion if using. And you’re ready to go!