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.
Ingredients:
- 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
Method:
- Start by making the marinade. Mix the honey, soy, fish sauce, sesame oil, lime juice, chopped chives and sliced chilli, then set aside.
- 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.
- Meanwhile, cube the salmon in 2 cm pieces and slide onto wooden skewers (aim for 8 skewers).
- Brush half the marinade onto the fish and allow to marinate for a maximum of 30mins.
- Slice the remaining vegetables to your desired size and steam until tender. Boil the soba noodles for 4 minutes and drain.
- Grill the salmon on both sides, brushing with a little more marinade.
- 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.
- Garnish with fresh coriander and sliced spring onion and sesame seeds.
- Enjoy 🙂
