MISO-GLAZED PETUNA SALMON AND SOBA NOODLE SALAD
20 minutes
15 minutes
4 serves
Ingredients
FOR THE SALMON
500g Petuna Salmon fillets, sliced into 1-2cm thick strips
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
FOR THE TACOS
8 small tortillas (corn or flour)
1 packet of pre-made Asian salad mix (with dressing included)
1/2 cup jarred pickled red onion
1/4 cup mayonnaise (or more, to taste)
Fresh coriander leaves (for garnish)
Lime cheeks (cut into wedges)
PREPARE THE SALMON
Slice the salmon fillets into 1-2cm thick strips. Pat them dry with paper towels.
Season both sides of the salmon strips with salt and pepper.
COOK THE SALMON
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the salmon strips to the skillet and cook for 2-3 minutes on one side until golden and slightly crisp. Flip and cook for an additional 1-2 minutes, or until just cooked through.
Remove the salmon from the skillet and let it rest for 1 minute.
PREPARE THE SALAD
Toss the pre-made Asian salad mix with the included dressing, following the packet instructions.
WARM THE TORTILLAS
Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in the oven.
ASSEMBLE THE TACOS
Place a portion of the Asian salad on each tortilla and add 2-3 salmon strips per taco, depending on size.
Drizzle mayonnaise over the salmon and salad.
Top with a few slices of jarred pickled onion. Garnish with fresh coriander leaves and serve with a lime cheek on the side for squeezing over the top.