Sarah Pound’s Salmon, Soba Noodle and Wasabi Pea Salad

Name: Salmon, Soba Noodle and Wasabi Pea Salad
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Cuisine: International, Japanese
Ingredients: 4 salmon fillets (skin removed, approximately 150 g each); 3 tbsp tamari (or soy sauce); 2 tbsp pure maple syrup; 2 tbsp water; 270 g soba noodles (3 bundles); 1.5 cups frozen podded edamame beans (thawed); 6 spring onion (finely chopped); 1 cup coriander (roughly chopped); 1 avocado (peeled, pitted and sliced); 2 tbsp black sesame seeds (or toasted white); 1/2 cup wasabi peas (crushed); Juice of 2 limes; Pickled ginger (to serve, optional); 3 tbsp Japanese mayonnaise (I recommend Kewpie); 2 tbsp soy sauce (or tamari); 2 tbsp sriracha (adjust depending on your spice preference); 2 tsp water

Sarah Poundʼs Salmon, Soba Noodle and Wasabi Pea Salad recipe tastes incredible. See ingredients & method below.

This salad is rich, full of flavour and wonderful texture.

This salad is very versatile, as it can be served as a weeknight meal, but also works well when entertaining too. The crushed wasabi peas are a secret ingredient that gives this dish an absolute WOW factor. ... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Pinot Noir

Salmon, Soba Noodle and Wasabi Pea Salad

Ingredients

Salmon

4 salmon fillets (skin removed, approximately 150 g each)
3 tbsp tamari (or soy sauce)
2 tbsp pure maple syrup
2 tbsp water

Salad

270 g soba noodles (3 bundles)
1.5 cups frozen podded edamame beans (thawed)
6 spring onion (finely chopped)
1 cup coriander (roughly chopped)
1 avocado (peeled, pitted and sliced)
2 tbsp black sesame seeds (or toasted white)
1/2 cup wasabi peas (crushed)
Juice of 2 limes
Pickled ginger (to serve, optional)

Dressing

3 tbsp Japanese mayonnaise (I recommend Kewpie)
2 tbsp soy sauce (or tamari)
2 tbsp sriracha (adjust depending on your spice preference)
2 tsp water

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Salmon

Place the salmon pieces in a bowl and add the soy sauce, maple syrup and water. Stir to coat.
Place a large fry pan over medium heat.
Cook salmon for approximately 3 minutes each side (or to your liking).
Remove and set aside.

Salad

Meanwhile, place a large pot of water on to boil.
Cook the soba noodles as per packet instructions (usually 3 minutes).
Drain and rinse with cold water, then set aside.
If the noodles become sticky before serving, rinse with cold water again to loosen them.
In a large bowl, combine the soba noodles, edamame, spring onion, coriander, avocado, black sesame seeds and gently combine.

Dressing and Serving

Combine all the dressing ingredients. If it's a little thick, mix in water, drop by drop, until it thins out.
Drizzle the dressing over the prepared salad, and toss.
Portion out the soba noodles into serving bowls, and top with salad.
You can serve the salmon fillet as one piece or slice the salmon into smaller pieces and lay on top of the soba noodles.
Sprinkle with the crushed wasabi peas, squeeze lime juice over it and top with pickled ginger, if you like.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Sarah Pound’s Salmon, Soba Noodle and Wasabi Pea Salad

Sarah Poundʼs Salmon, Soba Noodle and Wasabi Pea Salad recipe tastes incredible. See ingredients & method below.

This salad is rich, full of flavour and wonderful texture.

prep

cook

yield

difficulty

Pairs with

Chardonnay

Pinot Noir

Ingredients

Salmon

4 salmon fillets (skin removed, approximately 150 g each)
3 tbsp tamari (or soy sauce)
2 tbsp pure maple syrup
2 tbsp water

Salad

270 g soba noodles (3 bundles)
1.5 cups frozen podded edamame beans (thawed)
6 spring onion (finely chopped)
1 cup coriander (roughly chopped)
1 avocado (peeled, pitted and sliced)
2 tbsp black sesame seeds (or toasted white)
1/2 cup wasabi peas (crushed)
Juice of 2 limes
Pickled ginger (to serve, optional)

Dressing

3 tbsp Japanese mayonnaise (I recommend Kewpie)
2 tbsp soy sauce (or tamari)
2 tbsp sriracha (adjust depending on your spice preference)
2 tsp water

Method

Salmon

Place the salmon pieces in a bowl and add the soy sauce, maple syrup and water. Stir to coat.
Place a large fry pan over medium heat.
Cook salmon for approximately 3 minutes each side (or to your liking).
Remove and set aside.

Salad

Meanwhile, place a large pot of water on to boil.
Cook the soba noodles as per packet instructions (usually 3 minutes).
Drain and rinse with cold water, then set aside.
If the noodles become sticky before serving, rinse with cold water again to loosen them.
In a large bowl, combine the soba noodles, edamame, spring onion, coriander, avocado, black sesame seeds and gently combine.

Dressing and Serving

Combine all the dressing ingredients. If it's a little thick, mix in water, drop by drop, until it thins out.
Drizzle the dressing over the prepared salad, and toss.
Portion out the soba noodles into serving bowls, and top with salad.
You can serve the salmon fillet as one piece or slice the salmon into smaller pieces and lay on top of the soba noodles.
Sprinkle with the crushed wasabi peas, squeeze lime juice over it and top with pickled ginger, if you like.