Buckwheat salad with salmon, edamame and ginger dressing
¾ cup(s), (150g)
300 g, (2 x 150g)
Sugar snap peas
100 g, (Buy 350g)
Rice wine vinegar
1 tsp, finely grated
1 whole, finely chopped
Dried nori seeweed
1 sheet(s), (2 tbs shredded)
1 x 3 second spray(s)
- Cook buckwheat in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook salmon for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover salmon with foil and set aside to rest for 5 minutes before flaking.
- Boil, steam or microwave sugar snap peas and edamame until just tender. Drain. Refresh under cold water and drain. Peel edamame and discard pods. Whisk mirin, vinegar, oil and ginger in a large bowl. Add buckwheat, sugar snaps, edamame, eschalot, spinach and cranberries and toss to combine.
- Serve salad topped with flaked salmon and nori.
TIPS: Buckwheat is a gluten-free wholegrain and is available in the health-food aisle of supermarkets or from health-food store. Store any leftovers (without nori) in an airtight container in the fridge for up to 2 days.