Salmon Soba Noodles

October 30, 2015 0 comments
Salmon and Soba Noddles

Soba noodles are traditional Japanese noodles that are made with milled buckwheat. They have a distinctive nutty flavour and as well as being wheat free, are high in fibre and protein. They are excellent eaten in hot dishes and cold salads. They are versatile and draw up plenty of flavour from sauces and dressing.

Ingredients for two
  • 2 fillets of sustainably sourced Salmon
  • Olive Oil
  • 2cm piece fresh ginger
  • 1 tsp runny honey
  • 1 clove garlic
  • 1/3 c soy sauce
  • 2 stalks spring onions
  • 8 stalks purple sprouted broccoli
  • 2 medium shitake mushrooms
  • 100gm soba noodles
  • 1 tbsp sesame seeds
  1. Pre-heat oven to 180°C and prepare a roasting dish lined with kitchen foil
  2. Fill a large pot with water, place on a medium heat and bring to the boil for later
  3. Grate the ginger, crush the garlic clove and chop the spring onion finely. Combine ginger, ½ of the spring onion, garlic, soy sauce, honey and ½ tbsp of the sesame seeds in a jug, whisk with a fork to combine
  4. Lay out salmon fillets on the kitchen foil. Spoon 1 tbsp of the soy sauce mixture over each salmon fillet. Place in the pre-heated oven to cook for 20 minutes
  5. Halve the purple sprouting broccoli and cut the mushrooms into 1cm slices
  6. Add soba noodles to the pot of boiling water and cook for 5-minutes
  7. Heat 1 tbsp oil in a frying pan over a medium heat and add all the soy sauce mixture. Stir to prevent sticking. Add the broccoli and mushrooms to the frying pan and stir to combine with the sauce. Add 1/4 cup water to the pan and continue to cook vegetables until tender
  8. Drain the soba noodles in a colander and rinse with cold water to prevent sticking. Add soba noodles to the frying pan with the cooking vegetables and stir to combine
  9. Remove the salmon from the oven and let stand for 2-3 minutes
  10. Divide the soba noodle and vegetable mixture across serving plates. Place a fillet of salmon on each serving plate, to the side of the soba noodles
  11. Top with the remaining spring onion and sesame seeds


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