- 400 g boneless, skinless salmon or ocean trout fillets
- 200 g snow peas, trimmed
- 270 g soba noodles
- 4 spring onions, thinly sliced on the diagonal
- 1 carrot, finely shredded
- 1 red capsicum, cut into thin strips
- 1 Lebanese or other small cucumber, cut into thin strips
- 1/4 cup (10 g) fresh coriander leaves, roughly torn
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon canola oil
- 2 teaspoons sesame oil
- 2 teaspoons salt-reduced soy sauce
- Half-fill a deep frying pan with water and bring to a simmer. Add the salmon and return to a simmer. Cover and gently poach for 10 minutes, until the salmon is just cooked through. Lift out with a slotted spoon and transfer to a plate. Leave to cool slightly, then use a fork to break the salmon into large flakes.
- Meanwhile, bring a large saucepan of water to a boil over high heat. Add the snow peas and cook for 1 minute. Using a slotted spoon, transfer the snow peas to a bowl of iced water. Drain and pat dry with paper towel, then thinly slice on the diagonal.
- Return the water to a boil. Add the noodles and cook for 4 minutes. Drain in a colander, then rinse under cold running water.
- To make the dressing, whisk the vinegar, canola oil, sesame oil and soy sauce in a small bowl.
- Combine the noodles and vegetables in a large bowl. Drizzle with the dressing, gently toss to combine, then mix through the salmon and coriander. Serve immediately, or refrigerate and serve chilled.