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Photo of Buckwheat salad with salmon, edamame and ginger dressing by WW

Buckwheat salad with salmon, edamame and ginger dressing

Total Time
30 min
15 min
15 min



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


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)


  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.


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.