jQuery(function($){ if ($(‘#wpadminbar’).length > 0) { $(‘.et_pb_section_0_tb_header’).css(‘top’, ’32px’); } });

Grilled Honey And Soy Salmon Skewers With Soba Noodle Salad

Serves 4

A refreshing light dinner or lunch option which is sure to satisfy the tastebuds.

Roasted Chicken With Pearl Barley, Bulgur And Herb Salad recipe by Rauform Pilates and Fitness


  • 600g salmon fillet skinless and pin boned
  • 50ml honey 
  • 50ml fish sauce 
  • 50ml soy sauce 
  • 4 fresh limes 
  • 15ml sesame oil 
  • 1 cup green soy beans 
  • 2 small carrots 
  • 4 golden squashes 
  • 1 red capsicum 
  • 270g pack soba noodles 
  • 2 red chillies 
  • 1 bunch of coriander 
  • 1 bunch of chives 
  • 1 bunch of Chinese broccoli 
  • 2 spring onion shoots 
  • 50ml white wine vinegar 
  • 50ml water 
  • 1 star anise 
  • 2 tsps sugar 
  • 1/2 tsp salt


  1. Start by making the marinade. Mix the honey, soy, fish sauce, sesame oil, lime juice, chopped chives and sliced chilli, then set aside.
  2. Next prepare the pickled carrots. In a separate pan add the vinegar, water, star anise, sugar and salt together. Bring to a simmer. Slice the carrots into thin batons and add to the hot vinegar mixture. Turn off the heat and allow to cool.
  3. Meanwhile, cube the salmon in 2 cm pieces and slide onto wooden skewers (aim for 8 skewers).
  4. Brush half the marinade onto the fish and allow to marinate for a maximum of 30mins.
  5. Slice the remaining vegetables to your desired size and steam until tender. Boil the soba noodles for 4 minutes and drain.
  6. Grill the salmon on both sides, brushing with a little more marinade.
  7. To serve, add the noodles and vegetables into a bowl with the pickled carrots, and place the skewers on top. The remaining marinade can be used as a dressing for the noodles.
  8. Garnish with fresh coriander and sliced spring onion and sesame seeds.
  9. Enjoy 🙂
Roasted Chicken With Pearl Barley, Bulgur And Herb Salad recipe Rauform Pilates and Fitness