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Salmon, Mushroom and Kale Noodle Bowl

  • Print Recipe

Ingredients

Method

Ingredients:

  • ½ teaspoon of wasabi paste
  • 2 tablespoons of tamari sauce
  • 2 tablespoons of mirin
  • 1 teaspoon of finely grated ginger
  • 2x 200g salmon fillets, skinless
  • 2 tablespoons of extra virgin olive oil
  • 300g of mixed mushrooms, quartered
  • 1 red capsicum, seeds removed and cut into strips
  • 1 clove of garlic, crushed
  • 50g of kale, coarsely chopped
  • 200g of dried, soba noodles
  • Handful of coriander leaves, to garnish

 

Method:

  1. Combine wasabi, tamari, mirin and ginger in a small bowl. Pour half the mixture into a ceramic dish. Place the salmon in the dish and stir to coat. Cover and place in fridge for a minimum of 1 hour, to marinate.
  2. Heat a skillet or BBQ and remove salmon from marinade. Cook salmon for 2-3 minutes, each side or, until it is cooked to your liking. Set aside to cool slightly, then flake the salmon flesh.
  3. In another pan, heat the olive oil over high heat. Place the mushrooms, capsicum and garlic in the pan, cook until just tender, around 3 minutes. Add the kale and cook, stirring until kale is just wilted. Remove from heat.
  4. Cook noodles in boiling water, usually 5 minutes is sufficient. Place noodles, mushrooms, kale, capsicum, garlic and salmon in a serving bowl. Drizzle with remaining marinade and garnish with coriander.