Salmon with Snow Peas & Soba Noodles

Coles Magazine, July 2013 issue page 19

Serves 4

Ingredients

500g skinless boneless salmon fillets
70ml teriyaki sauce
200g snow peas
270g pkt soba noodles
3 spring onions, thinly sliced
1½ tablespoons rice wine vinegar
1 teaspoon sesame oil
pinch sugar
2 teaspoons sesame seeds, toasted

Method

1. Preheat oven to 200°C or 180°C fan, and line an oven tray with baking paper. Brush the salmon with 2 tablespoons of the teriyaki sauce. Bake for 10 minutes, then set aside to rest.
2. Meanwhile, place the snow peas in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and transfer to a bowl of iced water to refresh (this stops them cooking and preserves the colour). Drain, then spread over a clean tea towel and gently pat dry. Trim the tops and thinly slice lengthways.
3. Bring a large saucepan of water to the boil. Add the soba noodles, and cook for 4 minutes. Drain well. Rinse under cold water. Drain well again. Combine the snow peas, noodles and spring onion in a bowl. Combine the rice wine vinegar, sesame oil, sugar and remaining teriyaki sauce. Drizzle over the noodle mixture. Toss to combine.
4. Break the salmon into pieces, and serve on the noodle mixture, sprinkled with sesame seeds.