Chilli Ginger Salmon with Soba Noodle Bowl

This mouth watering Chilli Ginger Salmon with Soba Noodle Bowl uses fresh salmon fillets - perfect for a Friday family dinner with a difference. It's so healthy and can be easily interchanged with potatoes or pumpkin, instead of sweet potato if desired.

At a glance

Approx. 45 minutes

Serves 4 people

Ingredients

4 fresh Huon Salmon fillets
4 baby bok choy
1 clove garlic
1 inch piece of fresh ginger
Juice from 1 lemon
2 sweet potatoes, cut into medium wedges
4 cups low sodium chicken or vegetable stock
1 tbsp honey
3 tbsp soy sauce or tamari
Soba noodles
2 tsp chilli Sambal (or to your liking)
Salt and pepper
1 tsp toasted sesame seeds
2 tbsp olive oil
1/4 cup rice vinegar
3 tbsp sesame oil

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Method

Preheat oven to 220 degrees. On a large baking tray, combine the sweet potatoes, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 20 minutes.
To make the chilli sauce. Combine the sesame oil, ginger, garlic, lemon juice, 2 tablespoons soy sauce, honey, and chilli sambal in a jar or airtight container. Shake to combine.
Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chilli mix over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon is cooked. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine.
Meanwhile, cook the soba noodles according to package directions. Drain
In a pot, bring the stock, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm. To serve, divide the noodles, roasted veggies, and salmon among bowls.
Ladle the broth over top. Garnish with sesame seeds and herbs.