Cold Soba with Flaked Salmon and Sesame

Make cold soba with flaked salmon and sesame, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
150 g Cooked soba noodles (Cooked weight.)
60 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
80 g Cucumber
20 g Spring onion
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
5 g Sesame seeds
1 tbsp Rice vinegar
Ingredient notes on the recipe page.

METHOD
1. Bake the salmon at 200°C for twelve minutes until it flakes when pressed. Let it cool and flake it off the skin in large pieces.
2. Cook the soba according to the packet, usually four minutes, then rinse it under the cold tap until the water runs clear and the noodles are cold. This matters; unrinsed soba clumps.
3. Whisk the tamari, vinegar and sesame oil. Boil the edamame for three minutes and cut the cucumber into thin batons.
4. Toss the noodles, edamame and cucumber through the dressing, lay the salmon over and finish with the spring onion and sesame seeds.

Contains gluten cereals, fish, soya and sesame.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cold-soba-flaked-salmon-sesame

AI-generated images illustrating the recipe.

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