This Japanese-inspired salmon with noodle slaw and spicy wasabi mayo is a clever dinner idea.

Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 180g dried soba noodles

• 2 cups finely shredded wombok (or savoy cabbage)

• 1 carrot, coarsely grated

• 2 spring onions, finely shredded

• 1/4 cup mint leaves, finely shredded

• 2 tablespoons olive oil

• 2 teaspoons soy sauce

• 2 x 200g salmon fillets

• Olive oil spray

• Lemon wedges, optional, to serve

Wasabi mayo

• 1/2 cup Jalna Low Fat Greek yoghourt

• 1/2 teaspoon wasabi paste

• 2 cm piece fresh ginger, finely grated

• 1-2 teaspoons honey

• 1 lemon, rind finely grated

Method

• Step 1

  Cook noodles in a medium pan of boiling water for 2 minutes or until tender. Drain and rinse under cold water. Combine the noodles, cabbage, carrot, spring onion and mint in a large bowl. Add the olive oil and soy and toss gently to mix.

• Step 2

  Preheat a barbecue grill or char-grill pan. Spray the salmon with oil spray and season with salt and pepper. Cook the salmon 2-3 minutes each side (depending on thickness) until almost cooked through. Remove from heat.

• Step 3

  To make the mayo, combine the Jalna, wasabi paste, ginger, honey and most of the lemon rind in a bowl. Thin with a little lemon juice if you like.

• Step 4

  Divide the noodle salad between serving plates. Top with a piece of salmon and drizzle over the mayo. Serve with extra pepper, the remaining zest and lemon wedges.