Recipe: Char-grilled salmon with soba noodle slaw and wasabi mayo
How to Make:
- Cook noodles in a medium pan of boiling water for 2 minutes or until tender. Drain and rinse under cold water. Combine the noodles, cabbage, carrot, spring onion and mint in a large bowl. Add the olive oil and soy and toss gently to mix.
- Preheat a barbecue grill or char-grill pan. Spray the salmon with oil spray and season with salt and pepper. Cook the salmon 2-3 minutes each side (depending on thickness) until almost cooked through. Remove from heat.
- To make the mayo, combine the Jalna, wasabi paste, ginger, honey and most of the lemon rind in a bowl. Thin with a little lemon juice if you like.
- Divide the noodle salad between serving plates. Top with a piece of salmon and drizzle over the mayo. Serve with extra pepper, the remaining zest and lemon wedges.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 180g dried soba noodles
- 2 cups finely shredded wombok (or savoy cabbage)
- 1 carrot, coarsely grated
- 2 spring onions, finely shredded
- 1/4 cup mint leaves, finely shredded
- 2 tablespoons olive oil
- 2 teaspoons soy sauce
- 2 x 200g salmon fillets
- Olive oil spray
- Lemon wedges, optional, to serve Wasabi mayo
- 1/2 cup Jalna Low Fat Greek yoghourt
- 1/2 teaspoon wasabi paste
- 2 cm piece fresh ginger, finely grated
- 1-2 teaspoons honey
- 1 lemon, rind finely grated
