300g sashimi-grade salmon
200 g soba noodles
1 avocado, sliced
1 orange, segmented
1 Lebanese cucumber, halved lengthways, seeds removed, julienned
4 spring onions, finely sliced
3 strips of dried wakame, soaked for 10 minutes (optional)
1½ tbsp black or white sesame seeds
1 tablespoon white (shiro) miso paste
2 tablespoons rice wine vinegar
½ tsp sugar
1 tsp freshly grated ginger
2 tbsp soy sauce
1 tsp sesame oil
3 tbsp vegetable oil or grapeseed oil
Cut the salmon into 5mm thick rectangular slices. For the dressing, whisk all the ingredients together in a small bowl.
Cook the soba noodles as per the packet instructions, drain and cool under a tap of running cold water, then drain again.
Combine the noodles with the salmon, avocado, orange segments, cucumber and spring onion in a large bowl.
Drain the wakame (if using), roughly chop and add to the noodle salad. Pour on the dressing and toss well. Arrange the noodle salad on a platter and sprinkle with the sesame seeds.