Teriyaki Salmon Soba Noodle Salad

Ingredients

175g packet Celebrate Health Teriyaki Stir fry
2 tablespoons lime juice
1 long fresh red chilli, deseeded, finely chopped
1 teaspoon finely grated fresh ginger
4 x 120g skinless salmon fillets
180g dried soba noodles
150g sugar snap peas, trimmed, halved
1 bunch asparagus, trimmed, sliced
100g mixed salad leaves
1/2 cup fresh mint or coriander leaves, plus extra to serve

Method

1. Preheat oven 180C /160C fan-forced and line a baking tray with baking paper.
2. Reserve 1/4 cup (60 ml) Celebrate Health Teriyaki Stir Fry in a small bowl to use as marinade on fish. Place salmon onto prepared tray and spoon over the reserved sauce. Cover and refrigerate for 10 minutes.
3. Add the remaining sauce to a second bowl to make the salad dressing by adding lime juice, chilli and ginger and stir to combine. Set dressing aside.
4. Meanwhile, cook noodles in a saucepan of boiling water following packet instructions or until al dente. Add sugar snaps and asparagus for last 2 minutes of cooking time. Drain and refresh under cold running water. Drain.
5. Cook salmon in oven for 8-10 minutes or until cooked to your liking.
6. Combine noodles, vegetables, salad leaves and herbs in a large bowl. Add dressing and mix well. Divide salad amongst dinner plates and serve topped with glazed salmon fillets.