This recipes celebrates some of the best new spring produce to create a delicious, light and healthy dish. Seasonal, healthy and delicious... Just as it should be.

20 Minutes. Dairy Free. Sugar Free.

Serves 2.

2 Australian salmon fillets
1 tablespoon light soy sauce
2 portions soba noodles
10 broad beans
2 medium radishes
1 cup baby spinach
20g toasted sesame seeds
1.5 tablespoons rice wine vinegar
1 teaspoon light soy sauce
1 teaspoon brown sugar
1.5 teaspoons wasabi paste
1/2 teaspoon sesame oil

Pre heat oven, boil water & prepare vegetables
Preheat oven to 200ºC to fan bake. ¾ fill a medium pot with water and bring to the boil, ready to cook soba noodles. ¾ fill a small pot and bring to the boil ready to blanch the broad beans. Pod the broad beans. Wash and finely slice the radish (use a mandolin if you have one).

Prepare salmon
Combine soy sauce with equal amounts of olive oil in a shallow ovenproof dish. Add salmon and mix well to coat in the soy until ready to bake. When oven is at 200ºC, place salmon on the middle rack and bake for 10 minutes.

Prepare salad
Blanch broad beans for 6 minutes. Drain and rinse with cold water to refresh. Gently remove skins and set aside the broad beans. Add the noodles to rapid boiling water. Stir and ensure all the noodles are covered. Cook for approx. 4 minutes. Drain and refresh under cold running water, toss with half of the dressing ensuring they do not stick together.

To serve
Arrange baby spinach in each bowl and top with noodles, broad beans and radish. Place baked salmon on top, shake well and pour over dressing and finish with sesame seeds.


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October 29, 2015 by Timothy Ryder
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