Miso Salmon Soba Noodle Salad

Ingredients

• 270g dried soba noodles
• 2 teaspoons roasted sesame oil
• 1 nashi pear cut into fine julienne
• 200g marinated tofu (such as sesame, soy, ginger) thinly sliced
• 1 Lebanese cucumber diced
• 1 avocado diced
• 1/2 cup coriander leaves
• 1/2 cup mizuna (or other lettuce) sliced
• 60g pickled ginger finely sliced
• 3 spring onions finely sliced
• 60g roasted cashew nuts chopped
• 500g Atlantic Salmon fillets
• 1 tablespoon white miso paste
• 1 tablespoon honey
• Kewpie mayonnaise
• 3 tablespoons mirin
• 3 tablespoons light soy or tamari
• 2 teaspoons roasted sesame oil (for dressing)
• 1 teaspoon maple syrup

Method

1. Preheat oven to 180 degrees Celsius
2. Cook soba noodles until al dente in large pot of boiling water according to packet instructions. Rinse under cold water, drain and toss with first amount of sesame oil. Set aside.
3. Stir miso paste and honey together. Place salmon on roasting sheet and spread evenly with miso honey mixture. Cook in oven for 8-10 minutes then turn on grill to caramelise the top (about 2 minutes)
4. To make dressing, combine mirin, soy, sesame oil and maple syrup.
5. Place the cooked noodles, nashi pear, tofu, cucumber, avocado, coriander, mizuna and pickled ginger in a large salad bowl. Pour over dressing and toss to combine. Top salad with warm salmon, cashews and spring onions. Drizzle with Kewpie mayonnaise.
6. Just before serving flake salmon through salad.

Product used in recipe

• Hakubaku - Organic Soba Noodle
• Kewpie - Mayonnaise 50% Reduced Fat