This recipe is inspired by a dish I created with my oldest girlfriend Kate when I visited her in Dubai. Kate and her husband Harry are taking the Middle East by storm with their catering business, Dish, with sheikhs and expats going gaga for their amazing food. So you can imagine how excited I was at this rare opportunity to spend time in the kitchen with her.
This salad oozes flavour and is so filling there is zero chance it will leave you feeling hungry. I make it time and time again, and it never fails to impress.
Soba noodles have a delicious, nutty flavour and they’re a great source of quality protein, fibre, B Vitamins and minerals including magnesium, calcium, iron and zinc. Combined with salmon, avocado, peas and zucchini for a good dose of healthy fats, protein, and fibre, this dish is as rich in nutrients as it is in flavour.
You will need:
2 x 250g salmon fillets
400g soba noodles
1 zucchini, julienned/thinly sliced
1 tbs miso paste
2 tbs white wine vinegar
For the avocado dressing:
1/4 cup coconut oil
1 lime, juiced
1 cup coriander
2 x Spring onion storks, chopped.
What to do:
1. Combine the miso paste with the white wine vinegar and paste over salmon. Bake for 10 minutes at 200 degrees Celsius. Remove from oven and set aside
2. Boil and cook soba noodles according to packet instruction, adding zucchini and peas for 30 seconds at the end. Remove saucepan from heat, drain and run under cold water.
3. Combine all the dressing ingredients and mix with an electric hand held blender or food processor.
4. Mix the avocado dressing through the salad. Serve with the salmon and listen to your love ones moan and groan in delight!
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