Miso Salmon Soba Noodles with Kimchi, Broccoli and Spicy Mayo

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Coat the salmon in the miso/seeded mustard/honey and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from the oven and allow to cool while you prepare the rest of the ingredients.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final minute. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Place the noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayonnaise, radish and spring onion and finish with a sprinkle of black sesame seeds.

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Coat the salmon in the miso/seeded mustard/honey and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from the oven and allow to cool while you prepare the rest of the ingredients.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final minute. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Place the noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayonnaise, radish and spring onion and finish with a sprinkle of black sesame seeds.

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Coat the salmon in the miso/seeded mustard/honey and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from the oven and allow to cool while you prepare the rest of the ingredients.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final minute. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Place the noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayonnaise, radish and spring onion and finish with a sprinkle of black sesame seeds.

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Coat the salmon in the miso/seeded mustard/honey and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from the oven and allow to cool while you prepare the rest of the ingredients.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final minute. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Place the noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayonnaise, radish and spring onion and finish with a sprinkle of black sesame seeds.

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Coat the salmon in the miso/seeded mustard/honey and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from the oven and allow to cool while you prepare the rest of the ingredients.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final minute. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Place the noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayonnaise, radish and spring onion and finish with a sprinkle of black sesame seeds.

Preheat oven to 180°C. Place a pot of water on to boil for step 2. Coat the salmon in the miso/seeded mustard/honey and place on a lined baking tray. Cook for 10-12 minutes or until cooked to your liking. Remove from the oven and allow to cool while you prepare the rest of the ingredients.

Cut the broccoli into florets. Once water comes to a rolling boil, add the soba noodles and cook until just tender, around 3 minutes. Add the broccoli for the final minute. Drain and run under cold water to stop the cooking process. Once cool, set the broccoli aside and place noodles in a bowl. Add the sesame oil and a pinch of salt and toss to coat.

Finely slice the radish into rounds. Finely slice the spring onion on an angle.

Place the noodles into serving bowls. Flake the salmon and add to bowl followed by the corn, broccoli and kimchi. Add some dollops of sriracha mayonnaise, radish and spring onion and finish with a sprinkle of black sesame seeds.