Soba noodle salad with salmon and mango

(serves 4)

Inspired by Ottolenghi's 'Plenty'

One of the lovely things about being invited over for dinner is that it's often a place of fresh inspiration. I rarely do vegetarian, definitely don't own a vegetarian cookbook and almost always cook my veggies ~ must be the asian in me. However, this nutritious salad that my friend Sarah showed me is absolutely delightful! Really quick to prepare, a tasty combination of fresh vegetables and herbs that work beautifully together and so many variations can come from it!

Prep time: 30 min

Cooking time: 10 min

Ingredients:

300 g salmon fillet

2 Tbsp soy sauce

1 Tbsp mirin

1 carrot

3 radishes

1 red capsicum

1 cucumber

2 mangoes

5 sprigs mint, coriander (optional)

270g soba noodles

coconut oil

½ lime, to garnish

Dressing

80 mL rice wine vinegar

1 tsp sugar

pinch of salt

2 garlic cloves, finely diced

Zest and juice of 1 lime

Method:
1. Marinate the salmon in the soy sauce, mirin and sesame oil.
2. Grate the carrot and thinly slice the radish, capsicum and cucumber and mangoes and place in a large serving bowl.
3. Tear the mint and coriander and place in the bowl.

4. Make the dressing by mixing the rice wine vinegar, sugar, salt, garlic and zest and juice of the lime in a small jar to shake and mix.
5. Cook the soba noodles in boiling water for 3 minutes, then rinse twice with cold water to cool down and retain chewyness! Toss through with the rest of the salad and the dressing.

6. Heat a non-stick pan on medium-high heat with 1/2 T oil and pan-fry the salmon to your liking (personally, medium-rare tends to be the best! 4-5 min each side if you have a thick cut of salmon)/

7. Serve with salmon on the side, or flaking it into the salad and a couple of extra wedges of lime to garnish.