Calories: 634 Preparation: 10 mins Cooking: 5 mins Serves: 4
85g bag watercress
4x175g boneless, skinless salmon fillets
4 tbsp teriyaki marinade
Juice of 2 oranges
2 tbsp soy sauce
2 tbsp groundnut oil
Freshly ground black pepper
250g soba noodles (40% buckwheat)
Marinate the salmon fillets in the teriyaki marinade for 10 minutes, turning them over halfway through. Meanwhile, make up a dressing by mixing the orange juice with the soy sauce and groundnut oil and season with plenty of black pepper.
Cook the soba noodles following pack instructions and drain. Mix with the dressing.
Heat a frying pan over a moderate heat. Cook the salmon for 5 minutes turning over halfway through. Stir the watercress into the soba noodles, divide between 4 plates and top with salmon.
Fat: 29g Saturated Fat: 6g Carbohydrate: 52g Protein: 45g Fibre: 2g Salt: 4.3g