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Grilled salmon and Japanese soba noodle salad

Serves 4

Prep Time 10 min

Cooking Time 10 min


  • 4 x 170g skinless salmon fillets
  • 2tsp sesame seeds
  • Juice 1 lime
  • 2tbsp mirin
  • 1tbsp tamari
  • 200g soba noodles (see tip)
  • 2 large carrots, grated
  • 4 spring onions, sliced
  • 1 large red pepper, finely sliced
  • 50g baby spinach, shredded


  1. Heat the grill to high. Line a large baking tray with foil. 
Put the salmon fillets in 
the prepared tray and grill for 
2–3 min on each side until cooked to your liking. Transfer 
to a plate, cover and set aside.
  2. Meanwhile, set a small non-stick frying pan over a medium heat. Add the sesame seeds and toast lightly for 1 min. Put the toasted seeds in a small bowl with the lime juice, mirin and tamari and mix to make a dressing.
  3. Bring a large pan of water 
to the boil, then add the soba noodles and cook for 3–4 min until just tender. Rinse under 
cold running water, then drain.
  4. Put the cooked noodles in 
a large salad bowl with the carrots, spring onions, pepper and baby spinach. Add the dressing and toss lightly.
  5. Flake the grilled salmon and toss lightly with the noodles 
and vegetables. Divide among 
4 bowls and serve.

COOK’S TIP If you need this to be gluten free, make sure the soba noodles are 100% buckwheat (or use steamed
brown rice).

Nutrition per serving

Read more on how we calculate nutrition.
485 41.6g 20.8g 3.6g 4.4g 10.2g 1.1g 100mg 35.2g 2.2mg

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