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Poached salmon and noodle salad with sesame dressing

 
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Rating: 
0
No votes yet
Serves: 4
Time to make: 20 mins
Total cost: $28.00 / $7.00 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh proteinLow sodium
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.

About this recipe

Recipe by: 
Chrissy Freer
First published: November 2012