Ingredients
- 350g kale slaw packet
- 600g Tasmanian salmon, skin on
- 1/2 cup Kikkoman teriyaki stir fry dip marinade
- 270g organic soba noodles
- 200g frozen edamame beans
- 1/3 cup Kewpie Japanese dressing roasted sesame
Method
- In a small bowl, marinate the Tasmanian salmon with Kikkoman teriyaki stir fry dip marinade. Allow it to marinate for at least 15 minutes.
- While the salmon is marinating, cook the soba noodles according to the package instructions. Drain and set aside.
- Steam or boil the frozen edamame beans until they are tender. Drain and set aside.
- Preheat a non-stick skillet over medium-high heat. Place the marinated salmon, skin-side down, and sear for 2-3 minutes until the skin is crispy. Flip the salmon and cook for an additional 2-3 minutes or until cooked to your liking.
- In a large mixing bowl, combine the cooked soba noodles, kale slaw, and edamame beans. Toss gently.
- Flake the cooked salmon into bite-sized pieces and add it to the noodle mixture.
- Drizzle the Kewpie Japanese dressing with roasted sesame over the entire dish, ensuring it's evenly distributed.
- Toss everything together until well combined.
- Serve the salmon soba noodles warm, garnished with additional sesame seeds or chopped green onions if desired.
Product used in recipe
- Kewpie - Japanese Dressing Roasted Sesame
