Wild Salmon Noodle Salad ( Nightshade Free)
DAIRY FREE II SOY FREE II NUT FREE II SESAME FREE II EGG FREE II SHELLFISH FREE II NIGHTSHADE FREE
Wild salmon and coriander noodle salad is a refreshing and flavorful dish that combines the richness of wild salmon with the vibrant taste of coriander.
The succulent and flaky wild salmon adds a delightful flavour, while the fresh coriander brings a zesty and herbaceous note to the dish. The tender noodles, tossed in a tangy dressing, bring a comforting element that perfectly complements the salmon and coriander.
This salad is not only a treat for the taste buds, but also a nutritional powerhouse, full of omega-3 fatty acids from the salmon and vitamins from the coriander. It's a perfect choice for a light, yet satisfying summer meal that is both wholesome and delicious. I hope you enjoy
Notes on ingredients
Vegetables
I used a combination of fresh and frozen vegetables in this recipe. Frozen veggies are convenient and contain just as many nutrients as fresh ones since they are usually frozen immediately after harvesting, preserving their nutrients.
Noodles
Gluten-free buckwheat noodles are available as a great substitute. You can buy them from health stores, so if you follow a gluten-free diet, this would be a great option as spelt isn’t free of gluten.
Salmon
Try to source wild salmon over farmed. Farmed fish are often fed genetically modified corn and soy. Others are fed fishmeal, which can accumulate chemicals like PCBs and dioxins. Wild fish aren’t immune to consuming contaminants due to pollution in lakes and oceans, but at least they, like you, are eating a natural diet.
Ingredients
Tips
Utilise any vegetables you have in the fridge.
If you make a little extra, the leftovers would be great to take to work for lunch.
Be sure to follow the instructions on the noodle packet. I prefer to undercook them since they will be stir-fried later.
This recipe will keep in the fridge for 3 days.
Feel free to use tuna steak or other fish instead of salmon. However, the cooking times may vary.
You could experiment with different types of noodles, too king soba have a fantastic range of gluten-free and vegan noodles. like buckwheat and sweet potato, black rice noodles, pumpkin and ginger to name a few. Take a look at the range here.
Feeds 1 - 45 mins prep & cooking time
Step by step
Recipe
Coriander oil
50 ml extra virgin olive oil
1 clove garlic
25 g coriander
salt & pepper
Salad ingredients
110 g wild fish fillet
slice lemon & juice of 1/2 lemon
66g spelt or buckwheat noodles cooked as per packet instructions
3 cloves of garlic chopped
77g purple sprouting broccoli
1 courgette chopped
2 asparagus spears chopped into cubes
50 g red cabbage shredded
1 small red onion sliced
50 g frozen sweetcorn
50 g frozen mixed vegetables
a handful of mixed leaves
20 g chopped coriander
tsp olive oil
Method
Preheat the oven to 200 degrees. Start by cooking the fish, place into a lined baking tray, squeeze the juice of half a lemon and place a lemon slice on top of the salmon fillet, sprinkle over salt & pepper and a splash of water and completely cover with foil, so the fish steams in the oven for 15 minutes.
To make the coriander oil, blend all the ingredients in a Nutri Bullet or similar, leave to one side.
Heat a wok with olive oil and fry the garlic for a few seconds, then add all the vegetables till soft but still retain some crunch, add the noodles, mix everything, and finish with chopped coriander and salt & pepper.
Assemble the noodles in a bowl, with the salmon on top and finish with a handful of ripped mixed leaves and the coriander oil. Serve with a wedge of lemon, and enjoy!
Further support
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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