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Soba Noodle and Salmon Salad

Soba noodles are traditionally made from buckwheat, but are widely made from a combination of buckwheat and regular wheat flour. Buckwheat is a gluten-free grain, high in copper, zinc, magnesium and manganese, all used by the brain to maintain normal processes.

Soba Noodle and Salmon Salad


  • 400 g boneless, skinless salmon or ocean trout fillets
  • 200 g snow peas, trimmed
  • 270 g soba noodles
  • 4 spring onions, thinly sliced on the diagonal
  • 1 carrot, finely shredded
  • 1 red capsicum, cut into thin strips
  • 1 Lebanese or other small cucumber, cut into thin strips
  • 1/4 cup (10 g) fresh coriander leaves, roughly torn


  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons sesame oil
  • 2 teaspoons salt-reduced soy sauce


  1. Half-fill a deep frying pan with water and bring to a simmer. Add the salmon and return to a simmer. Cover and gently poach for 10 minutes, until the salmon is just cooked through. Lift out with a slotted spoon and transfer to a plate. Leave to cool slightly, then use a fork to break the salmon into large flakes.
  2. Meanwhile, bring a large saucepan of water to a boil over high heat. Add the snow peas and cook for 1 minute. Using a slotted spoon, transfer the snow peas to a bowl of iced water. Drain and pat dry with paper towel, then thinly slice on the diagonal.
  3. Return the water to a boil. Add the noodles and cook for 4 minutes. Drain in a colander, then rinse under cold running water.
  4. To make the dressing, whisk the vinegar, canola oil, sesame oil and soy sauce in a small bowl.
  5. Combine the noodles and vegetables in a large bowl. Drizzle with the dressing, gently toss to combine, then mix through the salmon and coriander. Serve immediately, or refrigerate and serve chilled.

Serves 4
Preparation: 25 minutes
Cooking: 15 minutes

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