100g/4oz buckwheat soba noodles
2 tsp sesame oil
3 tsp syrup from a jar of stem ginger, plus 1 ball, finely chopped
2 skinless salmon fillets
1 heaped tbsp sesame seeds (black, white or a mixture)
3 mandarins or clementines, 2 peeled and finely sliced, 1 juiced
5 tsp white wine vinegar
4 spring onions, finely shredded into matchsticks
4 baby turnips, or 1 large, finely sliced
50g/2oz Chinese cabbage, finely shredded
Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.
611 kcals • fat 24g • saturates 4g • carbs 55g • sugars 16g • fibre 8g • protein 39g • salt 1.3g