Miso Salmon Soba Noodles with Kimchi and Spicy Mayo

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Combine the miso/seeded mustard with the honey and mix well. Coat the salmon in the miso marinade and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from oven and allow to cool while you prepare the rest of the ingredients.

Tip! You can marinate the salmon for a few hours or overnight for maximum flavour.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final 30 seconds. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Tip! Be careful not to overcook the noodles, you still want some texture in the cooked noodle.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Tip! You will have leftover spring onion for another recipe.

Place noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayo, radish and spring onion and finish with a sprinkle of black sesame.

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Combine the miso/seeded mustard with the honey and mix well. Coat the salmon in the miso marinade and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from oven and allow to cool while you prepare the rest of the ingredients.

Tip! You can marinate the salmon for a few hours or overnight for maximum flavour.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final 30 seconds. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Tip! Be careful not to overcook the noodles, you still want some texture in the cooked noodle.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Tip! You will have leftover spring onion for another recipe.

Place noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayo, radish and spring onion and finish with a sprinkle of black sesame.