SALMON CAKES & SESAME PEANUT NOODLE SLAW
This week I will teach you how to make an easy weeknight meal, packed full of flavour and full of good fats.
Let's get cooking!
SERVES 4
INGREDIENTS
4x 5oz salmon filet, skin removed
Vegetarian alternative (20x oz of firm tofu)
1 tbsp ginger
2 garlic cloves
2 tbsp chili sauce/jam
2 green onions
1 bunch cilantro
Kosher salt
1 ripe avocado
1 package of soba (or rice) noodles
1/2 napa or purple cabbage
1 bunch green onions
1 cup shredded carrot
1/2 large English cucumber
2 tbsp sesame seeds
1 cup edamame, thawed
1/2 cup peanut butter (I prefer the natural kind)
3 tbsp rice vinegar (or white)
3 tbsp sesame oil
3 tbsp soy sauce or tamari
2 tbsp honey
1 tbsp fresh grated ginger
DIRECTIONS
1. Bring a pot of water to a boil and cook the noodles according to package directions.
2. Once you have drained the noodles rinse the soba noodles in cold running water to remove the excess starch. Once they are cool to the touch allow to sit in colander to dry for a few minutes. Chill in fridge for at least one hour. We want the noodles to be cold
for the "chilled noodle slaw."
2. Dice up half of the salmon. With the second half of the salmon whizz it up in a food processor. Mix together the blended salmon and diced up salmon.
3. Mix into the salmon mixture 1 tbsp ginger, 2 garlic cloves, 1 tbsp chili sauce, chopped green onions, handful of chopped cilantro and kosher salt.
4. Form into patties and set aside to chill in the fridge.
5. In a bowl mix together peanut butter, rice vinegar, sesame oil, soy sauce, honey and grated ginger. Thin with water if needed to reach desired consistency.
6. Shred cabbage, thinly slice cucumber, chop green onions and add into the bowl with your cooked soba noodles. To that add the edamame and sesame seeds.
7. Add in sauce and toss the noddle slaw.
8. Bring a non stick pan to medium heat and coat the bottom of the pan with a neutral oil.
9. Fry the patties for 2-3 minutes per side.
10. Serve one pattie per person on top of the noodle salad. Top with a dollop of chili sauce, 1/4 sliced avocado per person and fresh cilantro.
11. Serve and enjoy! The noodle salad is also excellent day two.