Poached salmon and noodle salad with sesame dressing

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 onion, peeled, halved

2 x 200g salmon fillets, skin off

140g dried noodles

200g sugar snap peas, trimmed

4 courgettezucchiniXszucchini, summer squashX, thinly sliced or

2 bunches asparagus, trimmed, cut in 3cm lengths

1 tablespoon salt-reduced soy sauce

2 tablespoons mirin

2 teaspoons sesame oil

Instructions

Stay Awake

1 Place onion and 6 cups water in a medium-sized saucepan and bring to the boil. Add salmon, cover and simmer gently for 5 minutes. Remove saucepan from heat and set aside for 5 minutes. Carefully remove salmon from liquid and set aside to cool. Flake salmon in chunks.

2 Meanwhile, cook noodles in a large saucepan of boiling water following packet directions, adding sugar snap peas and courgettes in last 2 minutes of cooking. Refresh under cold running water. Drain well.

3 Place noodles, vegetables and salmon in a large bowl. Whisk together soy sauce, mirin and sesame oil. Add to salad and toss to combine. Season with pepper.

Variations

Make it gluten free: Use rice noodles instead of udon noodles and use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 521 cal

Kilojoules 2180 kJ

Protein 28 g

Total fat 26 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 3 g

Sodium 520 mg

Calcium 50 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.