Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
350g salmon fillets, cut in 1 cm thick cubes
270g packet kelp noodles, cooked following packet
directions
2 spring onions, thinly sliced lengthways
150g frozen edamame or broad beans
1 carrot, peeled, julienned
1 cucumber, thinly sliced diagonally
4 radishes, thinly sliced crossways
80ml Japanese dressing (recipe below)
2 tbsp sesame seeds

MARINADE
4 tbsp soy sauce – salt reduced
4 tbsp rice wine vinegar
Juice of half a lemon
1 tbsp sesame oil

JAPANESE DRESSING
2 spring onions, trimmed thinly sliced
1 tbsp lemon juice
1 tbsp salt reduced soy sauce
1 tsp sesame oil
1 tbsp rice wine vinegar
1 tsp ginger, finely grated
1/4 tsp toasted sesame seeds (garnish)
Mix all ingredients except for the sesame seeds in a tight jar and gently shake.

DIRECTIONS
Marinate salmon fillets in marinade mixture for 10 minutes. Drain and sprinkle with sesame seeds.
Place spring onions in a bowl. Cover with iced water. Stand for 15 minutes. Drain. Divide noodles among serving bowls. Top with carrots, radish, broad beans, cucumber, spring onions and salmon.

Drizzle with dressing. Sprinkle over sesame seeds.

Serves 2 – 3