We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Dive into this delicious salmon recipe. A dairy-free dinner on the table in 30 minutes
Cook the soba noodles in boiling salted water in a medium saucepan for 4 minutes. In the meantime, refill the kettle and put it on to boil again.
Drain the cooked noodles through a sieve, and rinse under cold water. Rinse the saucepan and return it to the hob, adding 1 litre of water from the just-boiled kettle. Add the ginger pieces, the coriander stalks and chilli halves. Boil for 3 minutes then turn the heat off and wait for 4 minutes more before adding the salmon fillets. Cover with the lid and leave them there for 11 minutes, during which time they will poach nicely.
Meanwhile, put the cucumber in a mixing bowl. Add a pinch of salt, toss, then after 3-4 minutes add 1 tablespoon of soy sauce, 2 teaspoons of sesame oil, the diced chilli and 1 tablespoon of pickle juice from the sushi ginger jar. Mix well; leave in the bowl until the salmon is done.
Put the cold noodles into a different mixing bowl; add the remaining soy sauce, sesame oil, the toasted sesame seeds and the coriander leaves. Mix with a fork or chopsticks and put into 2 bowls. Divide the sushi ginger equally between each bowl.
When the salmon is ready, remove it from the pan to a plate and peel the skin away. Serve it on the noodles, along with the cucumbers, pouring any excess dressing over.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.