Salmon, cucumber and coriander noodle salad

Serves: 4

Time to make: 30 mins

Ingredients

4 x 100g skinless salmon fillets
180g packet buckwheat soba noodles
300g snow peas, trimmed, halved diagonally
1 large carrot, chopped in thin matchsticks
1 Lebanese cucumber, seeded, chopped in thin matchsticks
100g baby spinach
3 spring onions, trimmed, thinly sliced diagonally
CorianderCilantroX dressing
4 tablespoons chopped fresh coriandercilantroX
2 long red chillies, deseeded, finely chopped
3 tablespoons lime juice
4 teaspoons gluten-free tamari sauce
2 teaspoons brown sugarlight brown cane sugarX

Instructions

Stay Awake

1 Preheat oven to 220°C. Line a baking tray with baking paper. Place salmon on tray and roast for 10-12 minutes or until cooked to your liking. Set aside to cool then flake in pieces.

2 Meanwhile, cook noodles following packet directions. Add snow peas for the last 30 seconds. Refresh noodles and snow peas under cold running water. Drain then transfer to a large bowl.

3 To make coriander dressing, place all ingredients in a bowl then stir well until sugar dissolves.

4 Add salmon, carrot, cucumber, spinach, half the spring onions and coriander dressing to noodles. Toss to combine.

5 Divide salad among bowls and garnish with remaining spring onions to serve.

Variations

Make it gluten free: Use gluten-free noodles.

Nutrition Info (per serve)

Calories 488 cal

Kilojoules 2040 kJ

Protein 27 g

Total fat 24 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 5 g

Sodium 390 mg

Calcium 120 mg

Iron 4.5 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.