Trout and Soba Noodle Salad

Ingredients

Serves 4

Prep 10 mins; Cook 10 mins

Per serving:

563 kcals, 13g fat, 2.4g saturated fat, 65g carbs, 6g sugars, 8.1g fibre, 41g protein, 2.8g salt

• 4 -6 British trout fillets
• 300g soba noodles
• Bunch spring onions, thinly sliced
• 100g baby leaf spinach
• 1 tbsp black sesame seeds

For the dressing:

• 3 tbsp Miso
• 2 tbsp mirin
• 1 tbsp soy sauce – used reduced sodium if preferred
• Juice 1 Lemon
• Small knob ginger (about 15 – 20g), peeled and finely grated
• 1 tsp wasabi paste
• 1 tsp sesame oil

Method

• Fill a large frying pan with water and bring to the boil.
• Carefully slip in the trout fillets, flesh side down, bring back to the boil turn the heat off and leave the trout to poach for 5 minutes.
• Remove gently, leave to cool, then remove the skin and flake. You may have to do this in batches, depending on the size of your pan.
• Bring a large pan of water to the boil and cook the noodles as instructed on the pack.
• Drain and rinse in cold water to cool off.
• Leave to drain while you make the dressing.
• Put all the ingredients into a small mixing bowl and whisk together using a sauce whisk.
• To serve toss the noodles with most of the dressing, spring onions, baby spinach and half the flaked trout.
• Top with the rest of the trout, drizzle over the remaining dressing and sprinkle on the sesame seeds.