|At a glance|
|Preparation time||20 mins|
|Cooking time||15 mins|
180 g dried soba noodles
2 cups finely shredded wombok or savoy cabbage
1 carrot, finely shredded
2 spring onions, finely shredded
¼ cup mint leaves, finely shredded
2 tbs olive oil
2 tsp soy sauce
2 x 200 g salmon fillets
Olive oil spray
½ cup Jalna Low Fat Greek yoghurt
½ tsp wasabi paste
2 cm piece fresh ginger, finely grated
1-2 tsp honey
1 lemon, rind finely grated
- 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 Yoghurt, wasabi paste, ginger, honey and 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.
Note: Add some extra wasabi paste to the mayo if you prefer a sharper bite.