Salmon and noodle bowls with avocado and exotic mushrooms
Salmon and noodle bowls with avocado and exotic mushrooms
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Ingredients
Method
Preheat the grill to high. Heat 1 tsp sesame oil in a large pan over a medium-high heat. Add the mushrooms and fry for 3-4 minutes until softened and starting to turn golden in places. Add the soy sauce and fry for a further 2 minutes, then set aside. Meanwhile, mix the dressing ingredients together in a bowl and set aside.
Bring a saucepan of water to the boil. Add the noodles and edamame beans and simmer vigorously for 4 minutes; top up the water if needed. Meanwhile, pat the salmon fillets dry then lay on a foil-lined baking tray. Spoon ½ tsp dressing over each and grill for 10 minutes until cooked through.
Drain the noodles and edamame and rinse well, separating the noodles with your fingers to remove any excess starch. Drain well, then add to the pan with the mushrooms. Toss together over a high heat with 1 tbsp dressing until warmed through. Divide the noodles between bowls and top with the salmon, avocado, salad onions and sesame seeds, spooning over the remaining dressing to serve.
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