Dietician's Choice

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Miso Marinated Soba Noodles With Salmon

Here comes a favorite dressing of ours. Miso and horseradish. Good for just about anything, especially fish, quite the super combo we would say. Soba noodles are made from buckwheat, naturally gluten-free, they have a nice chewy texture. Plus they are just as good to eat cold as hot!

P.s. hidden in this recipe is a great tip for a DIY healthy snack – scroll to the bottom and make your own roasted chickpeas. Perfect just the way they are or sprinkled on salads, stews or pasta.


Miso Marinated Soba Noodles With Salmon

  • By : Dietician’s Choice


2 tablespoons finely grated horseradish
2 tablespoons white miso paste
1/2 cup mayonnaise
1 tablespoon coarse mustard
3 tablespoons Japanese soy sauce
2 1/2 tablespoons freshly squeezed lemon juice
500g broccoli
2 red bell peppers
2 carrots
200g green soybeans
500g salmon fillet, (Look for MCS marked and Organic or Wild when possible)
200g soba noodles
1/2 cup roasted chickpeas *


Whisk together the horseradish with the miso, mayonnaise, mustard, 2 tablespoons soy and lemon juice.
Divide the broccoli into smaller pieces. Slice the pepper and carrot into small pieces. Heat a pan with oil and fry the vegetables for a few minutes until they get a little color, add soybeans and 1 tablespoon soy. Stir and pour onto a platter.
Divide salmon into larger cubes. Heat a pan with oil, fry the salmon for about 2 minutes on each side and sprinkle with salt and pepper.
Boil noodles according to the instructions on the package and toss with the vegetables. Top with the salmon, drizzle over the dressing and sprinkle with roasted chickpeas.

* Roasted chickpeas
Set the oven to 250C/425F. Spread cooked and dry chickpeas on a sheet of parchment paper. Drizzle with oil and sprinkle with salt. Roast in the oven for about 15 minutes. P.S. feel free to do extra because they are very good to have around as a snack!



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