Salmon soba noodle salad
- December 2021
- Serves 3-4
- Hands-on time 25 min, plus pickling. Simmering time 6-8 min
Use leftover cooked salmon in this filling soba noodle salad with a zesty sesame-ginger dressing. Serve with quick-pickled root vegetables.
Our vegan-friendly soba noodle and edamame salad is similar.
- 33.4g (5.9g saturated)
- 51.5g (6.4g sugars)
- 2 medium free-range eggs
- 250g soba noodles
- 200g frozen edamame beans, defrosted
- 2 large handfuls curly kale, woody stems removed, the rest roughly torn or shredded (see Easy Swaps)
- 2 tsp sesame oil or vegetable oil
- 250-300g cooked salmon or trout, flaked (see Easy Swaps)
- 2 spring onions, thinly sliced
- Toasted sesame seeds to serve
For the quick-pickled veg
- 200ml rice vinegar, cider vinegar or white wine vinegar
- 100g caster sugar
- 1 tsp salt
- Mixed raw root veg, shaved or thinly sliced (see Know-how)
For the sesame ginger dressing
- 6 tbsp tahini
- 3cm piece fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 tbsp rice vinegar (or white wine/cider vinegar)
- 1 tbsp sesame oil (or extra water)
- 1-2 tsp maple syrup or honey
- 1 tsp white miso paste (or an extra pinch salt)
- To make the quick pickles, whisk the vinegar, sugar and salt together in a large bowl, taste and adjust the seasoning to your liking (it should be sharp and slightly sweet). Add the mixed raw root veg and toss to combine. Set aside for 20-30 minutes.
- For the dressing, combine all the ingredients in a bowl. Add 2-3 tbsp water and whisk to loosen to a drizzling consistency. Set aside.
- Bring a small pan of water to the boil. Add the eggs, then reduce the heat to low and simmer for 7 minutes. Drain and plunge into cold water, then peel and set aside.
- Cook the noodles according to the packet instructions. adding the edamame beans and kale for the last 2 minutes of cooking. Drain and rinse with cold water, then toss with the sesame oil. Divide among serving bowls and top with the salmon. Drain the pickled veg and divide among the bowls, then slice the eggs in half and add a half to each bowl. Sprinkle with the spring onions and
sesame seeds, then drizzle over the dressing to serve.
Easy swaps: Swap the kale for salad leaves (skip the blanching) or other shredded vegetables, such as red cabbage, thinly shredded brussels sprouts or radicchio. We’ve used cooked salmon, but any roast meat (especially turkey or duck) would work well.
Quick pickles are a great way to breathe new life into veg. We used heritage beetroot, fennel, carrots and parsnip, but a whole host of veg can be pickled in this way – try radishes, spring onions, shallots, celeriac, cabbage or celery, and add extra flavour by way of herbs and spices if you have them.
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