Soba bowl with seared salmon, edamame and cucumber

Ingredients

For 1 serving

• Soba noodles70 g
• Salmon fillet100 g
• Edamame50 g
• Cucumber80 g
• Spring onions1
• Soy sauce15 ml
• Rice vinegar1 tablespoon
• Sesame oil5 g
• Sesame seeds5 g

Contains: gluten, soy, fish, sesame,

In season: May – September

Method

1. Put two small pans of water on the heat, one for the soba and one for the edamame.
2. When boiling, cook the edamame for 4 minutes, until tender but firm, and drain. Meanwhile cook the soba in the other pan for 4–5 minutes, until tender; drain and rinse them under cold water, rubbing them between your hands to remove the starch.
3. Mix the soy sauce, rice vinegar and sesame oil in a bowl; wash the cucumber and cut it into julienne, slice the spring onion into thin rings.
4. Pat the salmon dry with kitchen paper, heat a non-stick pan over medium-high heat and sear it for 3 minutes per side, skin side first, until golden outside and flaking easily; remove the skin and break it into large flakes.
5. Toss the soba with the dressing, put them in the bowl and add the cucumber, edamame and salmon; finish with the spring onion and sesame seeds.