Zingy Salmon with Soba Noodles

Nutty soba noodles and salmon are a delicious combination, with sharp grapefruit cutting through any richness.

Originally for Good Housekeeping Feb 2021, Alex Luck Photography, Food Styling, Me

Hands-on time 15min. Cooking time 15min. Serves 1

1 red grapefruit

2tsp sesame oil

1⁄4tsp freshly grated root ginger

1tsp soy sauce

1⁄2tsp maple syrup

1 salmon fillet

75g soba noodles

75g Tenderstem broccoli, cut into 5cm lengths

40g frozen edamame beans

Small handful coriander, roughly chopped

1 Preheat grill to high. To prepare the grapefruit, slice the top and bottom off the fruit and sit on a board. Cut away peel and white pith. Hold grapefruit over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Set the segments aside. Discard all but 2tsp grapefruit juice and mix this with 1tsp sesame oil, the ginger, soy and maple syrup.

2 Next, put salmon on a small foil-lined baking tray. Brush over remaining 1tsp oil and grill for 8-10min, until cooked through.

3 Meanwhile, cook noodles in a pan of salted boiling water according to pack instructions, adding broccoli and edamame for final 3min. Drain. In a large bowl, add flaked salmon (discard skin, if present), grapefruit segments, coriander and dressing. Toss gently to combine, empty into a bowl and serve.

PER SERVING 686cals, 47g protein, 23g fat (4g saturates), 66g carbs (15g total sugars), 11g fibre