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
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180g dried soba noodles
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2 cups finely shredded wombok (or savoy cabbage)
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1 carrot, coarsely grated
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2 spring onions, finely shredded
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1/4 cup mint leaves, finely shredded
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2 tablespoons olive oil
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2 teaspoons soy sauce
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2 x 200g salmon fillets
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Olive oil spray
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Lemon wedges, optional, to serve
Wasabi mayo
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1/2 cup Jalna Low Fat Greek yoghourt
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1/2 teaspoon wasabi paste
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2 cm piece fresh ginger, finely grated
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1-2 teaspoons honey
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1 lemon, rind finely grated
Method
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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.
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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.
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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.
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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.