Salmon and Noodle salad with Miso dressing

This deliciously fresh dish is easy to make and healthy too, with a good balance of vegetables, protein and carbs.

Why not whip it up for your loved one?

Ingredients

• 2

  2 BigFish natural salmon fillets, defrosted

• 1 tsp

  olive oil

• 150g

  thin noodles (we used a pack of microwaveable noodles)

• 200g

  mixed green vegetables, such as fine green beans, broccoli, sugar snap peas or mange tout

• 1/4

  of a red cabbage, finely sliced

• 1

  carrot

• 2

  spring onions, finely sliced

• 1/2

  red pepper, cut into fine strips

• 1/2

  a fresh mango, peeled and diced

• 1 tbsp

  toasted sesame seeds

• a handful

  of fresh coriander, chopped

• For the miso dressing

• 1 tbsp

  white miso paste

• 1 tsp

  soy sauce

• 1 tbsp

  olive oil

• 1 tsp

  honey

• 1 lime

  juiced and zested

Method

• 1.

  Preheat the oven to 220°C / 200C (fan) / Gas 7 and line a baking sheet with baking paper.

• 2.

  Rub the fish fillets with a little oil and some seasoning. Put on the baking tray and cook for 8-12 minutes, until the fish just cooked through in the thickest part.

• 3.

  Cook the noodles according to the packet instructions, rinse under cold water, drain well and set aside.

• 4.

  In a pan, lightly steam or blanch the green vegetables, cabbage and carrots until just tender, but still with some crunch, refresh in cold water and drain.

• 5.

  Mix the dressing ingredients together and toss in a bowl with the green vegetables, prepared raw veg and mango.

• 6.

  Put the noodles and the veg in serving bowls with the cooked salmon fillets on top. Sprinkle with sesame seeds and coriander before serving.