Cold Soba with Flaked Salmon and Sesame
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The salmon is most of the fat and about half the calories. Trout at the same weight is 100 kcal less and flakes the same way.
Most soba is buckwheat cut with wheat flour, so the gluten flag appears. Pure buckwheat soba exists, costs more and carries no gluten; the tamari already carries no wheat.

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