Ingredients
- 180g soba noodles
- 1 tbsp sesame oil
- 4 salmon fillets (80-120g per fillet)
- 1/4 red onion (finely sliced)
- 1 carrot (grated)
- 1 small cucumber (halved, sliced)
- 1 red capsicum (finely sliced)
- 3 cups rocket (chopped roughly)
- 1/4 cup pepitas (pumpkin seeds)
- 4 tbsp balsamic vinegar
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- sesame seeds for garnish
Method
- Boil noodles for 3-5 minutes or until al dente. Drain water and fill pot with cold water. Set aside.
- Heat pan with half the sesame oil on medium heat and place the salmon fillets skin down. Cook salmon fillets for 3-5 minutes on skin side and then turn over to cook for another 2 minutes and set aside.
- In a large salad bowl, add vegetables, and pumpkin seeds.
- Pour vinegars, remainder of sesame oil and soy sauce over salad and combine well.
- Drain noodles. Toss through salad, mix well.
- To serve, divide the noodle salad between bowls and place salmon on top.
- Sprinkle with sesame seeds.
Serves: 4
Recipe from Dr Chloe Sacks
