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Soba Salmon Bowl

Keep a packet of dried soba noodles in the pantry and a bag of shelled edamame beans in the freezer for the speedy assembly of this power-food salad next time you pick up some salmon from the fishmonger. You can use cooked or thinly sliced freshest raw salmon to make this vibrant salad. A couple of good-quality cans of salmon can also be used instead of fresh salmon.

Prep Time

10 mins

Cook Time

10 mins



Salads & Sides




Dairy Free

Gluten Free

Found in "Essential Volume One: Best-Ever Meals for Busy Lives"


350–400g fresh salmon, boneless

4 radishes

1/4 small red cabbage, core removed

180g soba noodles, (2 bundles)

2 cups shelled edamame, thawed if frozen

1/2 cup chopped roasted peanuts, or cashews

2 tbsp black sesame seeds, or toasted white sesame seeds


1 long red chilli, deseeded and finely chopped

2 tbsp neutral oil

2 tbsp lemon or lime juice

1 tbsp miso paste

1 tbsp soy sauce, or tamari

1 tbsp rice vinegar

2 tsp black sesame seeds, or toasted white sesame seeds

1 tsp sesame oil

1 tsp finely grated fresh ginger


To make the dressing, place all ingredients in a small jar and either whizz with Kenwood Triblade Blender or shake to combine.

It will keep in the fridge for up to a week.

If cooking salmon, place on a baking tray lined with baking paper, season with salt and pepper and bake in a preheated 220°C oven for 10 minutes.

Stand for at least 10 minutes before breaking into bite-sized chunks and placing in a bowl.

Pour over a little of the dressing, toss to lightly coat and put to once side.

Cook the soba noodles according to packet directions, drain into a colander.

Rinse the cooked drained soba noodles under cold water to loosen, drain well.

Place noodles, edamame, and half of the nuts in a serving bowl.

Using the slicing blade of your Kenwood Multi-Pro Go, slice the radishes and the cabbage (cut into chunks to fit in the feed tube) directly into the serving bowl.

Add the rest of the dressing and toss to combine.

Add salmon and its dressing and toss gently so as not to break up the salmon.

Serve garnished with reserved nuts and sesame seeds.


I’ve scaled up the original recipe here to serve four people. This is also good with lightly cooked broccoli, and shredded daikon radish added. For a vegan version, replace the salmon with tofu. Pan-fry bite-sized slices of firm tofu in a little oil and then mix with a little of the dressing as per instructions for salmon.

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