Another 20 minute mid-week gem or easy weekend entertaining. This one is easily made ahead and will keep well in a sealed container in the fridge to be brought out and enjoyed on a spring or summer evening. A doubling of ingredients ensures an impressive lunch box for the next day.
Ingredients:
- 2 fillets of salmon (150g each or close to)
- 1/2 head of broccoli florets
- 2 serves of soba noodles*
- 1 zucchini, sliced
- Red onion to garnish
- The dressing
- 1/4 cup tahini
- juice of one small lemon
- 2 tbsp soy sauce
- a dash of oyster sauce if you have it, its not necessary.
Method
- Preheat oven to 220 degrees Celsius whilst you lay salmon fillets on an oven proof tray. Slice zucchini and salt.
- Boil a litre of hot water and arrange florets in a medium to large pot. Add your noodles to the broccoli pot. When the water is boiled, cover broccoli and noodles, add a pinch of salt and let sit for 5 minutes or more, depending how well done you like your noodles and vegetables.
- Once your oven is ready, carefully place the salmon and zucchini tray in and cook for 12-15 minutes depending on your oven.
- Whilst this is happening, add all the dressing ingredients to a small jar and shake until a mixture resembling the below combines.
Make extra if you like for sandwiches and salads during the week, it will keep for 2 weeks.
5. Once the salmon is cooked to your liking, arrange the noodles and vegetables on your plate, top with red onion if you are using onion and place the salmon on top. Drizzle with the dressing and enjoy hot or store and consume as a delicious salad when you are ready.
The above makes 2 serves. The following macros are per serve:
Per serve: 432cal 35gC 20gF 28gP
*If you would like to make the recipe gluten free, substitute the udon noodles for rice noodles or your favourite gluten free substitute noodle
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