SALMON WITH SOBA NOODLES
A quick and easy mid-week supper recipe by south London blogger Lucy Parissi. Lucy was one of the eight Freedom Foodie bloggers chosen by Sainsbury’s to help the supermarket celebrate 20 years of Freedom Food.
Freedom Food is a scheme which was set up by the RSPCA 20 years ago; it’s the only farm assurance scheme where members must meet animal welfare standards set by the RSPCA. If products have a Freedom Food logo on the packaging it means the animals and farms have been inspected to the RSPCA’s strict welfare standards.
Lucy created this recipe showcasing Freedom Food as tasty, affordable, and also better for livestock.
Print Salmon with soba noodles
4 Freedom Food Salmon fillets
2 large courgettes (zucchini)
3 large carrots
1 packet Soba noodles
Place the salmon fillets on a heavy tray lined with kitchen foil. Fold the edges up to create a little foil container.
Mix all the marinade ingredients together and pour over the salmon. Cover and keep chilled for 30 minutes.
Use a spiraliser to create long ribbons out of the carrots (or shred them in a food processor or finely slice them by hand).
Preheat the oven to 190C (375F). Turn the salmon fillets skin side down. Arrange the carrot strips around them.
Bake for 10 minutes or until the salmon is cooked halfway. Flip over carefully and bake for a further 10 minutes.
While the salmon is cooking, bring a large pot of water to the boil. Add the noodles, stir, and lower the heat to a rolling simmer. Cook for 3-4 minutes until al dente (keep an eye on the pot as it has a tendency to boil over).
Rinse with plenty of cold water, drain thoroughly and return to the pot.
Use a spiraliser to create noodles out of the courgettes and mix with the soba noodles.
Divide the noodles between four plates. Spoon some of the carrots and pan juices over them and top with the salmon.
Sprinkle with toasted sesame seeds and a little coriander and serve.