Buckwheat salad with salmon, edamame and ginger dressing
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Buckwheat
¾ cup(s), (150g)
Skinless salmon
300 g, (2 x 150g)
Sugar snap peas
150 g
Edamame beans
100 g, (Buy 350g)
Mirin seasoning
1 tbs
Rice wine vinegar
20 ml
Sesame oil
2 tsp
Fresh ginger
1 tsp, finely grated
Eschalot(s)
1 whole, finely chopped
Baby spinach
75 g
Dried cranberries
40 g
Dried nori seeweed
1 sheet(s), (2 tbs shredded)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook buckwheat in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
2
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.
3
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.
4
Serve salad topped with flaked salmon and nori.
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