Seared Salmon & Green Tea Noodle Salad Recipe
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Easy
You can use any type of Japanese noodle for this, but I love the flavour and colour of green tea noodles. The deeply sweet flavour of green tea pairs wonderfully with the soft and soothing texture of the salmon.
This recipe is extracted from Bibimbap, published by Ryland Peters & Small (£20)Photography © Ryland Peters & Small
Ingredients for salmon & green tea noodle salad Serves: 4
- 200g green tea soba noodles
- 2 teaspoons sesame oil
- 250g fresh sashimi salmon fillet
- a pinch of smoked sea salt
- 3 tablespoons white and dark sesame seeds
- a handful each of fresh coriander and mixed baby salad leaves
- pickled ginger, to serve (optional)
For the dressing
- 2 tablespoons dashi broth
- 1½ tablespoons rice wine vinegar
- 2 teaspoons light soy sauce
- 1 teaspoon caster/granulated sugar
- 1 teaspoon sesame oil
How to make seared salmon & green tea noodles
- Cook the noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 4 minutes until al dente. Drain and immediately refresh under cold water before draining again. Shake to remove any excess water and dry with a clean cloth. Transfer the noodles to a large mixing bowl, add the sesame oil and toss well to coat.
- Meanwhile season the salmon with the salt and mixed sesame seeds.
- Preheat a non-stick frying pan over a high heat until smoking, add the salmon and cook for 1 minute on each side until seared on the outside but still rare inside. Set aside to cool before slicing thinly.
- To make the dressing, combine all the ingredients in a bowl and stir to dissolve the sugar.
- Arrange the noodles on a large platter and top with the salmon and coriander and salad leaves. Drizzle with the dressing and serve with some pickled ginger, if using.
- TIP: Flavoured sea salts are all the rage and smoked sea salt is a lovely addition here. However, you can use regular sea salt if you prefer.
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