Salmon with Warm Soba Noodle Salad

A light, clean, healthy bowl of soba noodles topped with grilled

salmon is the perfect weeknight dish, quick to do and easy to digest.

INGREDIENTS

Marinade
1/3 Cup Mirin
1/3 Cup Soy Sauce
2 Tbsps Ginger, grated
2 Tbsps Miso
2 Tsps Sugar
2 Tsps Lemon Juice

4 Salmon Fillets, skin on
Oil

Noodle Salad
1 Capsicum, julienned
Shallots, finely chopped
Soba Noodles for 4 people


METHOD
To make the marinade, combine mirin, soy, ginger, miso, sugar and lemon juice in a bowl.
Place the salmon fillets in a shallow bowl, pour marinade over the top and place in the fridge for 15 to 60 minutes.

Just before you are about to cook the salmon, Bring a large saucepan of water to the boil for the noodles. As well as, turning the grill on to cook the salmon.

Heat oil in a large fry pan over a medium to high heat. Sprinkle a 1 Tsp of salt on the surface of the fry pan. This will stop the salmon from sticking to the pan and crisp the skin.

Cook noodles according to packet instructions in the large saucepan. Drain.

Place salmon skin side down in the fry pan, for 2 minutes. Reserve marinade for noodle salad dressing.

Now, turn the salmon onto a lined oven tray skin side down and grill for a further 5 to 7 minutes, or until cooked to your liking.

Transfer to a plate and drain on paper towels. Cover and stand.

Noodle Salad
Add capsicum and shallots to the drained noodles.

Heat the reserved marinade in the microwave for 30 seconds.

Pour the sauce over the noodles and toss well.

To Serve:
Divide the noodle salad between four serving plates. Top with salmon fillets. Serve immediately.