Poached salmon and noodle salad with sesame dressing

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Serves: 4
Time to make: 20 mins
Total cost: $28.00 / $7.00 per serve
(at time of publication)

Dairy free Diabetes friendly High protein Low sodium

Ingredients
Nutrition info.

Full ingredients list:

1 onion, peeled, halved
3 x 200g salmon fillets, skin off
180g dried udon noodles
200g sugar snap peas, trimmed
2 bunches asparagus, trimmed, cut into 3cm-lengths
1 1/2 tablespoons reduced-salt soy sauce
2 tablespoons mirin
2 teaspoons sesame oil

Nutritional information (per serve)

Kilojoules:

1,967kJ

Calories:

470cal

Protein:

40.7g

Total fat:

13.9g

Saturated fat:

2.9g

Carbohydrates:

41.4g

Sugars:

7.1g

Dietary fibre:

4.7g

Sodium:

429mg

Calcium:

65mg

Iron:

3.4mg

Instructions

Instructions and steps:

Step 1 Place onion and 6 cups water into a medium saucepan and bring to the boil. Add salmon, cover and simmer gently for 5 minutes. Remove saucepan from heat and set aside for 5 minutes. Carefully remove salmon from liquid and set aside to cool. Flake salmon into chunks.

Step 2 Meanwhile, cook noodles in a large saucepan of boiling water following packet instructions, adding sugar snap peas and asparagus in last 2 minutes of cooking. Refresh under cold running water. Drain well.

Step 3 Place noodles, vegies and salmon into a large bowl. Whisk together soy, mirin and sesame oil. Add to salad and toss to combine. Season with pepper.