Seared salmon bowl with ponzu sauce

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• Ponzu sauce
  
• ¼ cup lemon juice
  
• 1 tablespoon rice vinegar
  
• 2 tablespoons tamari or reduced-salt soy sauce
  
• 1 small red chilli, finely sliced
  
• Bowl
  
• 2 teaspoons olive oil
  
• 4 x 150g salmon fillets, sliced into 3 pieces each
  
• 120g soba noodles
  
• 1 tablespoon sesame seeds, toasted
  
• 1 mango, finely sliced or ‘fanned’
  
• 1 cup podded edamame
  
• 1 small Lebanese cucumber, cut into thin ribbons
  
• 2 small carrots, cut into thin ribbons
  
• ¼ small red cabbage, finely sliced
  
• 100g rocketarugulaX or spinach leaves
  
• 2 toasted nori sheets, cut into triangles
  
• microherbs

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Instructions

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1 To make ponzu sauce, whisk together lemon juice, vinegar, tamari and chilli.

2 Heat a non-stick frying or grill pan over medium heat. When hot, drizzle with the oil and cook salmon for about 1 minute each side, or until browned and lightly cooked. Cook noodles as per the packet instructions. When cooked, toss with sesame seeds.

3 Evenly divide and arrange all ingredients in bowls, and drizzle with sauce.

Nutrition info (per serve)

Calories 595 cal

Kilojoules 2502 kJ

Total fat 28.3 g

Saturated fat 5.3 g

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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.

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First published: Oct 2020

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