Salmon soba noodles

Ingredients

• 300 g salmon, cut into 2 cm chunks
• 180 g soba noodles
• 150 g baby spinach leaves

For the dressing

• 2 garlic cloves, finely grated
• 2 cm x 2 cm piece ginger, finely grated
• ½ tsp chilli flakes
• 1 lime, finely zested
• ½ lime, juiced, plus wedges to serve
• 2 tbsp soy sauce
• ½ tsp toasted sesame seeds, plus extra to serve
• 2 tbsp extra-virgin olive oil

Marinating time: 30 minutes.

Instructions

1. To make the salad dressing, combine the ingredients in a large salad bowl. Whisk well to combine.
2. In a second medium bowl, combine the salmon with 2 tbsp of the prepared dressing and toss to coat. Refrigerate for 30 minutes to marinate.
3. Bring a large saucepan of water to the boil and cook the soba noodles according to the package instructions, then drain and refresh under cold running water, until cooled. Add the soba to the salad bowl with the dressing and toss to coat.
4. Heat a large frying pan over high heat, then spread the salmon out in the pan in a single layer. Cook for 30 seconds, then toss and cook for 1 minute. Add the baby spinach to the pan, and cook for a further minute, or until wilted. Once the salmon is cooked to your liking, remove the pan from the heat.
5. Add the salmon and baby spinach to the soba noodles and toss lightly to combine. Transfer to a serving plate and sprinkle with extra toasted sesame seeds. Serve with lime wedges on the side.

Photography by Jiwon Kim.

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