Our fail safe springtime favourite - this recipe celebrates some of the best new seasonal produce to create a delicious, light and healthy dish. Nutritious, easy and tasty. Just as it should be.

Baked Salmon with Broad Bean, Radish and Soba Noodles
DF : SF
Serves 2

Ingredients

2 Australian salmon fillets
1 tablespoon light soy sauce
2 portions soba noodles 
10 broad beans 
2 medium radishes
1 cup baby spinach
20g toasted sesame seeds
1 ½ tablespoons rice wine vinegar 
1 teaspoon light soy sauce 
1 teaspoon brown sugar 
1 ½ teaspoons wasabi paste 
½ teaspoon sesame oil

Method

Preheat oven to 200C to fan bake. Fill a medium pot three quarters with water and bring to the boil, ready to cook soba noodles. Fill a small pot three quarters and bring to the boil, ready to blanch the broad beans. Pod the broad beans and wash and finely slice the radish (use a mandolin if you have one).

Combine soy sauce with equal amounts of olive oil in a shallow ovenproof dish. Add salmon and mix well to coat in the soy until ready to bake. When oven is at 200C, place salmon on the middle rack and bake for 10 minutes.

Blanch broad beans for six minutes. Drain and rinse with cold water to refresh. Gently remove skins and set the broad beans aside. Add the noodles to rapid boiling water, stir, and ensure all the noodles are covered. Cook for approximately four minutes. Drain and refresh under cold running water, before tossing with half of the dressing to ensure ensure they do not stick together.

Arrange the baby spinach in each bowl and top with noodles, broad beans and radish. Place baked salmon on top, shake well and pour over dressing before finishing with sesame seeds.

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