Poached salmon and noodle salad with sesame dressing
Nutrition Info.(per serve)
- 1 onion, peeled, halved
- 2 x 200g salmon fillets, skin off
- 140g dried noodles
- 200g sugar snap peas, trimmed
- 4 courgetteszucchini, 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
Total fat 26g
Saturated fat 7g
Dietary fibre 3g
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.
Make it gluten free: Use rice noodles instead of udon noodles and use gluten-free soy sauce.
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