Thai-Inspired Salmon & Grilled Pineapple Soba Salad
Miss Polly's Kitchen's Thai-inspired salmon & grilled pineapple soba salad is another whole level of fresh! Give this colourful and nutritious salad recipe a go!
Ingredients
½ a Dole Tropical Gold Pineapple
Sauce:
¼ large red onion – thinly sliced
3 large limes
1 large juicy orange
1.5 tsp sesame oil
1 heaped tbsp honey
2 bunches white soba noodles
500g salmon
3 bunches bok choy – slice each leaves in half lengthways
1 cup edamame beans
1 cup of fresh mint
1/3 cup toasted cashews
1 red chilli – thinly sliced
Method
Slice the skin off the pineapple. Slice the pineapple into bite sized pieces.
Heat a pan over a medium heat, add a splash of oil. Fry the pineapple until nicely browned on both sides. Set aside.
Mix the sauce ingredients together. Set aside.
Ready a large pot of boiling water on a high heat. Heat a second pan over a medium/low heat.
Add the noodles to the boiling water, cook as per packet instructions.
Place the salmon skin side down in the pan and fry for five minutes, season the flesh with salt & pepper. Flip the salmon onto the other side and cook to your liking.
When there is 2 minutes to go on the noodles, add the edamame beans, then just before the timer has 30 seconds, add the bok choy.
Drain the noodles, bok choy and beans. Place onto a large serving bowl.
Scatter half of the pickled onions from the sauce over the noodles. Flake the cooked salmon over the top, then pour over the remaining dressing and pickled onions. Scatter the fresh mint, cashews and chilli.