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Spiced Salmon & Soba Noodle Salad

spiced salmon and soba noodle salad



400g piece fresh salmon, bone out, skin off

½ t mixed spice

¼ t ground fennel

Salt & pepper

270g packet of soba noodles

¼ C lime juice

3 T oil

1 T rice wine vinegar

2 t soy sauce

1 t sesame oil

½ t sugar

150g snow peas

400g frozen edamame beans, shelled

2 small carrots, peeled, cut into long matchsticks

3 spring onions, thinly sliced diagonally

1 cucumber, peeled into ribbons

½ bunch radishes, thinly sliced

2 t sesame seeds, toasted



  1. Combine mixed spice and fennel with 1 t of salt. Sprinkle over salmon.  Heat 1 T of the oil in a frypan over a medium heat.  Add salmon and cook for 3-4 minutes until golden, turn over and repeat.  Remove from the pan and leave to cool.
  2. Cook noodles in a large saucepan of boiling water for 4 mins or until tender. Refresh under cold water. Drain.
  3. Place lime juice, vegetable oil, rice wine vinegar, soy sauce, sesame oil and sugar in a screw-top jar. Seal and shake to combine.
  4. Prepare a bowl of iced water. Place snow peas and edamame beans in a heatproof bowl and cover with boiling water. Stand for 1 min. Use tongs to transfer to iced water. Set aside for 1 min. Drain and pat dry with paper towel. Trim the snow peas and slice lengthways.
  5. Place noodles in a large bowl. Drizzle with half the dressing and gently toss to combine. Add the snow peas, edamame beans, carrot, spring onion, cucumber and radish. Drizzle with a little more of the dressing. Toss to combine. Flake in the salmon and gently fold to combine. Transfer to a serving platter. Drizzle with the remaining dressing and sprinkle with sesame seeds.


Serves 8.

Recipe adapted from


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