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Crispy skin salmon with soba noodle salad



Serving amount:
  • 2 salmon fillets
  • 1 soba noodle pack
  • 1 sesame oil sachet
  • 1 light soy sachet
  • 1 rice wine vinegar sachet
  • 1 pickled ginger sachet
  • 1 capsicum
  • 1 carrot
  • 1 cucumber
  • 1 spring onion bunch

Pantry staples: Cooking oil 

Allergens: Wheat, soy, garlic, onion, sesame 

Chef's note: Soba is a thin noodle traditionally make with buckwheat. It is served cold with a dressing or hot in a soup. 

*use half of the soba noodles provided.


1. Prepare the ingredients

Wash the vegetables. Cut the carrot and cucumber into matchstick size pieces. Thinly slice the capsicum. Thinly slice the spring onion on the diagonal. 

2. Make the dressing

Combine the sesame oil, light soy, rice wine vinegar and 2 teaspoons of sugar in a bowl. 

3. Cook the salmon

Heat a splash of oil in a frying pan over high heat. Add the fish skin side down. 

4. Place a weight on the salmon

Put a piece of baking paper on the fish and place a weight on it, such as a lid or a plate. Reduce the heat to medium. Cook the fish for 5 minutes or until the skin releases from the pan. 

5. Finish cooking the salmon

Remove the weight and baking paper. Gently flip the fish and continue cooking on the other side for an additional 2 minutes, or until cooked. Remove the fish from the pan.

6. Cook the soba

Meanwhile, bring a saucepan of water to the boil. Add the soba noodles* and cook for 3 minutes or until almost tender. Drain and cool under running water.

7. Combine the noodles and dressing

Combine the noodles, dressing, carrot, cucumber and capsicum.

8. To serve

Divide the noodles between serving plates, top with a piece of salmon and some spring onion. Serve with the pickled ginger.