That there isn’t salmon skin, oh no it’s a little sheet of nori that adds delicate flavour and protects the salmon as it cooks, making the most delicious salmon noodle salad bowl ever.
There’s a bit of a cross cultural mix in this dish as theĀ ginger, mirin and nori salmon is paired with soba noodles, pickled ginger and Vietnamese mint. The Vietnamese mint might be a strange addition but it brings a lightness and freshness to everything. It’s a good time.
You can eat this salad warm or cold so feel free to make double and keep some for lunches the next day, the recipe serves 2 but is easily doubled and so on to cater for more. You will have extra nori left over from the sheet you use, you can just serve this with the salmon bowl or nibble on it as a snack. It’s high in calcium so great for your bone health.
This meal is fill of protein so it should leave you feeling really satisfied. Because of that there’s not a huge amount of noodles in there as you just won’t need them. You’ve got the salmon, edamame and egg for protein and plenty of fibre too so it really is a dish that will have you feeling super full.
Serves 2
Ingredients
280g Salmon (cut into 2 fillets)
1 sheet of nori
2 Tbs mirin
1 Tbs soy
1 Tbs ginger
3 tsps black sesame seeds (or white if you can’t find black!)
160g sugar snap peas, trimmed
1.5 cups edamame
90g soba noodles
2 eggs
1 radish, finely sliced
1/4 cup vietnamese mint
1/2 lime
1/2 an avocado, sliced
pickled ginger to serve
Directions
Preheat oven to 180 degrees celisus. Bring a medium sized pot of water to the boil.
Mix the mirin, soy and ginger together. Cut nori into strips the same width as your salmon fillets. Place salmon fillets in a small baking dish. Brush over 2 tsps of the mirin, ginger soy mix then press a piece of nori over the salmon. Set aside.
Your water should now be boiling. Add the sugar snap peas and then remove with a slotted spoon after 30 seconds. Place in a bowl of iced or cold water.
Add the edamame to the boiling water and cook for 2 miniutes then remove with a slotted spoon and place in cold water.
Cook noodles in the boiling water according to packet insturctions. Remove with tongs and run under cold water. Drain well and combine in a bowl with the remaining mirin dressing and the sesame seeds. Set aside.
Place the salmon in your preheated oven and cook for 8 minutes. Or longer if you like it more than medium.
Bring the water back to the boil and add the eggs in their shells. Boil for 6 minutes and 30 seconds then drain and put in iced water. While boiling, pod the edamame.
Put the bowls together: place the noodles on one side, add the sugar snap peas, the edamame, radish, the salmon and then finish with the avocado, pickled ginger and Vietnamese mint. Feel free to drizzle over any extra dressing at the end.
Serve with a wedge of lime.
HH. x
