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8 March 2026Fresh, bright and beautifully balanced, this salmon soba bowl is a light yet satisfying meal. Tender roasted salmon is paired with nutty soba noodles and crisp vegetables, then finished with a fragrant ginger citrus dressing that brings everything together.
Ingredients
- 2 salmon fillets
- 200 g soba noodles
- 100 g green beans, trimmed
- 1 small shallot, very finely sliced
- 1 tablespoon sesame seeds
- 1 teaspoon olive oil
- Sea salt and freshly ground black pepper
For the ginger citrus dressing
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
Method
- Preheat the oven to 180°C. Place the salmon fillets on a lined baking tray, drizzle with olive oil and season lightly with salt and pepper. Roast for 10–12 minutes until just cooked through and still tender.
- Bring a saucepan of water to the boil and cook the soba noodles according to packet instructions. Drain and rinse briefly under cool water to stop the cooking. Set aside.
- Blanch the green beans in boiling water for 2 minutes until bright green and just tender. Drain and refresh under cold water.
- In a small bowl, whisk together the orange juice, lemon juice, soy sauce, rice vinegar, honey, grated ginger and sesame oil until well combined.
- To assemble, divide the soba noodles between serving bowls. Add the green beans and sliced shallot, then place pieces of warm salmon on top.
- Spoon the ginger citrus dressing over the bowl and finish with a sprinkle of sesame seeds before serving.

