Kathleen Alleaume’s salmon with buckwheat noodles

Looking for a fast and fresh dinner idea? We asked 10 Days to a Healthier You e-book author and nutritionist Kathleen Alleaume to share one of her fave healthy recipes with us. Packed full of goodness, the salmon with buckwheat noodles is also a cinch to prepare making it perfect mid-week fare.


Salmon with buckwheat noodles

Serves 2

2x 200g salmon fillets

1tbsp Miso paste

2tspn sesame oil

2 tbsp tamari

½ cup roasted peanuts, finely chopped

1tbsp freshly squeezed lime juice

200g 100% buckwheat (soba) noodles

  1. In a small bowl combine the miso paste with sesame oil and one tablespoon of hot water. Brush the salmon fillets with this marinade. Cover with foil and refrigerate for one hour.
  2. In a medium bowl, mix the tamari sauce, peanuts and lime juice.
  3. Cook the noodles according to the packet instructions. Drain and set aside to cool slightly. Toss the sauce through the noodles, then cover to keep warm.
  4. Preheat grill to high. Place the salmon fillets under the grill and cook for three to four minutes then turn over and cook other side for three minutes.
  5. Divide noodles between two plates. Top with cooked salmon.  Serve with two cups of greens, such as broccoli, bok choy, snow peas or green beans.


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