Salmon Soba
DF. Optional GF. Serves 4. Prep time: 10 mins. Cooking time: 15 mins.
This delicious Salmon Soba is zesty and fresh, which I personally love! All of the ingredients provide numerous health benefits too.
Here are a few key benefits for each of the foods I’ve included in this recipe:
Buckwheat is rich in antioxidants, carbohydrates for energy, and dietary fibre for gut health.
Salmon is a good source of omega-3 fatty acids (particularly EPA and DHA), and protein.
Chickpeas are a quality plant protein source and also rich in dietary fibre, which help regulate blood sugar levels and promote satiety (that feeling of fullness).
Spinach and parsley are rich in vitamins (A, C, and K). They also contain dietary nitrates that convert to nitric oxide in the body, helping to relax blood vessels and potentially benefit blood pressure. They also provide dietary fibre for digestive health.
Turmeric and black pepper are a synergistic pair as the black pepper enhances the absorption of turmeric, which is known for its anti-inflammatory and antioxidant properties.
Ingredients:
2 fillets of fresh wild Salmon
1 x 400g tin of chickpeas (no-added salt, BPA-free)
2 punnets of cherry tomatoes (500g)
1 x 280g bag of baby spinach
150g x 100% buckwheat soba noodles
1 bunch of coriander
1/2 bunch of parsley
1 small piece of fresh turmeric (approx. 1 cm)
1 small piece of fresh ginger (approx. 1 cm)
2 tablespoons of extra-virgin olive oil
1 tablespoon of cold-pressed sesame oil
1 lemongrass stick (approx. 1 cm of the root)
1 garlic clove
1 tablespoon of dried chilli flakes
Optional toppings: toasted sesame seeds, fresh lime.
Directions:
Preheat oven to 210 degrees Celsius.
On a baking tray, drizzle 1 tablespoon of olive oil over salmon and pop it in the pre-heated oven for 10 minutes. Once cooked, keep aside to cool.
Boil 1 litre of water in a medium-sized pot, and add soba noodles in the rapidly boiling water for 4 minutes, or follow the packet instructions. Then drain and rinse with cold water to refresh once ready to use.
Drain the chickpeas, and rinse thoroughly in clean water.
Wash and dry the vegetables. Add spinach leaves in a large serving bowl.
Halve the cherry tomatoes and roughly chop coriander bunch, and mix these in with the spinach.
Crumble or cut the salmon fillet into bite-sized pieces, add in the serving bowl, with the soba noodles, and fresh vegetables.
To prepare the dressing, in a separate small bowl add finely chopped parsley. Crush turmeric, ginger, and lemongrass in a mortar and pestle.
Mix these ingredients with olive oil, sesame oil and chilli flakes.
Drizzle over the soba noodle dish and enjoy.