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Medley of Bean Sprouts, Soba Noodles, Baby Spinach, Sesame and Smoked Salmon https://www.metro.ca/userfiles/image/recipes/feves-germees-nouilles-soba-bebes-epinards-sesame-saumon-fume-5889.jpg PT25M PT00M PT25M
Cook the soba noodles in salted boiling water. Drain the noodles and set aside.Mix all the vinaigrette ingredients with the fresh ginger, mint and coriander.Shape the salmon into rosettes, rolling up each slice in succession. Turn over and place on the toasted sesame seeds.Mix together the sprouts, spinach, green onions, noodles and vinaigrette.Place on a large plate.Top with the salmon rosettes.Sprinkle over some sesame seeds and enjoy!Chef Anne Desjardins - "Par-dessus Le Marché" TV show
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8 oz (240 g) sliced smoked salmon 9 oz (250 g) bean sprouts 3 oz (100 g) baby spinach 2 green onions stems, sliced diagonally 1 Tbsp. (15 mL) grated, fresh ginger a few leaves thinly sliced fresh mint a few leaves thinly sliced fresh coriander 4 oz (120 g) soba noodles 2 Tbsp. (30 mL) toasted sesame seeds
Medley of Bean Sprouts, Soba Noodles, Baby Spinach, Sesame and Smoked Salmon

Medley of Bean Sprouts, Soba Noodles, Baby Spinach, Sesame and Smoked Salmon

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 oz
    (240 g)
    sliced smoked salmon
  • 9 oz
    (250 g)
    bean sprouts
  • 3 oz
    (100 g)
    baby spinach
  • 2
    green onions stems, sliced diagonally
  • 1 Tbsp.
    (15 mL)
    grated, fresh ginger

  • a few leaves thinly sliced fresh mint

  • a few leaves thinly sliced fresh coriander
  • 4 oz
    (120 g)
    soba noodles
  • 2 Tbsp.
    (30 mL)
    toasted sesame seeds
  • Vinaigrette

  • 1/3 cup
    (80 mL)
    canola oil
  • 8 tsp.
    (40 mL)
    toasted sesame oil
  • 3 Tbsp.
    (45 mL)
    soya sauce
  • 3 Tbsp.
    (45 mL)
    cider vinegar
  • 1 Tbsp.
    (15 mL)
    maple syrup

  • salt to taste

  • a few drops Tabasco
Imprimer ma sélection

Preparation

Cook the soba noodles in salted boiling water. Drain the noodles and set aside.

Mix all the vinaigrette ingredients with the fresh ginger, mint and coriander.

Shape the salmon into rosettes, rolling up each slice in succession. Turn over and place on the toasted sesame seeds.

Mix together the sprouts, spinach, green onions, noodles and vinaigrette.

Place on a large plate.

Top with the salmon rosettes.

Sprinkle over some sesame seeds and enjoy!

Chef Anne Desjardins - "Par-dessus Le Marché" TV show

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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