Soba noodle and cucumber salad with salmon skewers

Ingredients

1 Tbsp	Salt
1	Telegraph cucumber
180 g	Soba noodles (Main)
2	Spring onions
¼ cup	Japanese ginger (preserved)
700 g	Boneless salmon fillets (Main)
1	Salt & freshly ground pepper

Dressing

2 Tbsp	Lime juice
1 Tbsp	Mirin
2 tsp	Sesame oil

Directions

1. Cut cucumber in half lengthways and scrape out central seed canal with a teaspoon. Finely slice cucumber halves on an angle and place in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. Cook noodles in plenty of boiling water for 3 to 4 minutes, or according to packet instructions, until just tender to the bite. Rinse under cold water, drain well and cool.
3. Rinse cucumber thoroughly and squeeze dry. Place in a bowl with spring onions, ginger and dressing ingredients and toss well.
4. Cut salmon into 2cm cubes (skin and bones removed), season all over with salt and pepper and thread on to skewers. Heat a grill on high and grill salmon for 2 minutes on each side or until cooked to your liking. Serve skewers on a bed of noodles and top with cucumber salad.

Tip:Soba noodles have a different taste to most other noodles as they are made with buckwheat flour. These traditional Japanese dried noodles are readily available from supermarkets.