- Serves2
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Ingredients
- ½ cucumber, about 175g, halved and sliced
- 1 tbsp Japanese rice vinegar
- 2 salmon fillets
- 3 tbsp Kikkoman Teriyaki Marinade
- 120g frozen edamame soya beans
- 200g pack buckwheat soba noodles
- 1 tsp toasted sesame oil
- 2 salad onions, finely chopped
- 1 tsp black sesame seeds
Method
Preheat the grill to high. Toss the cucumber in a bowl with the vinegar; set aside while you prepare the rest of the ingredients. Put the salmon fillets on a foil-lined baking tray and spoon over 1 tbsp teriyaki marinade. Put under the grill for 8-10 minutes until cooked through.
Meanwhile, tip the edamame into a large saucepan of boiling water and simmer for 2 minutes. Drain in a sieve and rinse under cold water; set aside. Rinse out the saucepan and refIll with boiling water; simmer the noodles for 5 minutes. Drain and rinse under cold water, then pat dry on kitchen paper and toss with the sesame oil.
Divide the noodles between 2 bowls. Lift the cucumber from the vinegar and divide between the bowls with the edamame and salmon. Add the remaining 2 tbsp teriyaki marinade to the cucumber vinegar and spoon over the top, then scatter with the salad onions and sesame seeds to serve.
Cook’s tip
Buckwheat soba noodles have a lovely nutty flavour and are wheat-free, but you can replace them with rice, egg or udon noodles in this recipe.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,112kJ/ 761kcals |
|---|---|
Fat | 26g |
Saturated Fat | 4.4g |
Carbohydrates | 81.7g |
Sugars | 9.8g |
Fibre | 10.2g |
Protein | 45.1g |
Salt | 2.44g |