Ingredients

Salad
100g soba noodles
2 teaspoons olive oil 
2 salmon fillets (approx. 300g), cut into bite sized chunks
2 teaspoons soy sauce
3 cups packed salad greens i.e. rocket, baby spinach (approx. 80g)
1 cup packed coriander and/or mint leaves
1 tablespoon sesame seeds

Dressing
2 teaspoons finely grated fresh ginger 
1 ½ tablespoon soy sauce
1 tablespoon sesame oil 
2 teaspoons mirin
Finely grated zest and juice of 1 lime

To Serve
½ avocado, peeled and sliced into wedges (optional) 
1 teaspoon sesame seeds, to garnish (optional)

Method

1. Cook the soba noodles as per the instructions on the packet. Drain and cool. 

2. Place the soba noodles, salad greens, herbs and sesame seeds in a large bowl. 

3. In a small bowl, combine all of the ingredients for the dressing and set aside.

4. Pour the dressing into the larger bowl of salad ingredients and toss to combine.

5. Heat the olive oil a non stick frying pan or skillet over medium to high heat. Place the salmon chunks into the pan, cook the pieces for 2 minutes on each side or until almost cooked through. Pour the two teaspoons of soy sauce into the pan and stir fry until the salmon is well coated with the soy sauce and cooked through. 

6. Divide the salad between two serving bowls or plates and top with the pieces of salmon.

7. Serve with the avocado wedges on the side and garnish with more sesame seeds. 

Notes: Mirin is a sweet cooking rice wine used in Japanese cooking that you can get from most supermarkets. As an alternative you can use 2 teaspoons of dry white wine, rice vinegar, apple cider vinegar or sake and ½ - 1 tsp honey or sugar (adjust sweetness to your taste).