Char-grilled salmon with soba noodle slaw and wasabi mayo

This Japanese-inspired salmon with noodle slaw and spicy wasabi mayo is a clever dinner idea.

• 180g dried soba noodles
• 2 cups finely shredded wombok (or savoy cabbage)
• 1 carrot, coarsely grated
• 2 spring onions, finely shredded
• 1/4 cup mint leaves, finely shredded
• 2 tablespoons olive oil
• 2 teaspoons soy sauce
• 2 x 200g salmon fillets
• Olive oil spray
• Lemon wedges, optional, to serve

Wasabi mayo

• 1/2 cup Jalna Low Fat Greek yoghourt
• 1/2 teaspoon wasabi paste
• 2 cm piece fresh ginger, finely grated
• 1-2 teaspoons honey
• 1 lemon, rind finely grated

1. Step 1

   Cook noodles in a medium pan of boiling water for 2 minutes or until tender. Drain and rinse under cold water. Combine the noodles, cabbage, carrot, spring onion and mint in a large bowl. Add the olive oil and soy and toss gently to mix.

2. Step 2

   Preheat a barbecue grill or char-grill pan. Spray the salmon with oil spray and season with salt and pepper. Cook the salmon 2-3 minutes each side (depending on thickness) until almost cooked through. Remove from heat.

3. Step 3

   To make the mayo, combine the Jalna, wasabi paste, ginger, honey and most of the lemon rind in a bowl. Thin with a little lemon juice if you like.

4. Step 4

   Divide the noodle salad between serving plates. Top with a piece of salmon and drizzle over the mayo. Serve with extra pepper, the remaining zest and lemon wedges.

Add some extra wasabi paste to the mayo if you prefer a sharper bite.