Daikon salad with sesame wasabi dressing and teriyaki baked salmon
(at time of publication)
- 1 teaspoon reduced-salt soy sauce
- 1 teaspoon mirin (see below)
- 200g salmon fillet
- 50g soba noodles
- 160g daikon, julienned (about 2 cups)
- 1 carrot, julienned
- 1 courgette, spiralised
- ½ cup frozen broad beansfavaX, defrosted and pods removed
- toasted sesame seeds, to garnish (optional)
- 2 tablespoons sesame oil
- 1 teaspoon wasabi paste, to taste
- 1 teaspoon apple ciderhard ciderX vinegar
- 2 teaspoons reduced-salt soy sauce
- Preheat oven to 200°C. Place salmon in a baking dish lined with baking paper. In a small bowl, whisk soy sauce and mirin. Spoon half of the soy mixture over salmon and bake for 10 -15 minutes. Remove salmon from oven and spoon over remaining soy mixture. When cool enough to handle, gently break into chunks.
- Bring a saucepan filled with water to the boil and add soba noodles. Cook for 7 minutes, until tender. Drain, run under cold water, and drain again.
- In a large salad bowl, combine dressing ingredients and 1 tablespoon of hot water. Add noodles, daikon, carrot, courgette and broad beans. Mix well.
- Divide salad between 2 plates and serve topped with salmon. Garnish with sesame seeds,
If you can’t find mirin, use 1 teaspoon sugar instead.
Make it low FODMAP: Swap broad beans for edamame or green beans.
If you don’t have a julienne peeler or spiraliser, peel vegetables into ribbons using a peeler.
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Nutrition Info (per serve)
Total fat 38g
–Saturated fat 8g
Dietary fibre 8g
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