Salmon, Ginger and Avocado Noodles

Charmaine Lu -
  • 150g edamame beans
  • 250g salmon fillets
  • 275g fresh egg noodles
  • 1 sliced avocado
  • 2 sliced spring onion
  • For the Dressing
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp honey
  • 1 tsp toasted sesame oil
  • ½ tsp grated ginger
  • Preheat the grill to a high setting. Cook the edamame beans according to pack instructions, then drain and set aside. Mix the dressing ingredients in a small bowl.
  • Lay the salmon - skin-side down - on a lined baking tray and drizzle with 2 tsp of the dressing. Grill for 7 mins or until flaking. Cook the noodles according to packet instructions, then divide between 2 bowls and top each with a fillet of salmon, the beans, the sliced avocado and spoon over the remaining dressing.
15 mins
2 serving