- 2 salmon fillets
- 1 soba noodle pack
- 1 sesame oil sachet
- 1 light soy sachet
- 1 rice wine vinegar sachet
- 1 pickled ginger sachet
- 1 capsicum
- 1 carrot
- 1 cucumber
- 1 spring onion bunch
Pantry staples: Cooking oil
Allergens: Wheat, soy, garlic, onion, sesame
Chef's note: Soba is a thin noodle traditionally make with buckwheat. It is served cold with a dressing or hot in a soup.
*use half of the soba noodles provided.
1. Prepare the ingredients
Wash the vegetables. Cut the carrot and cucumber into matchstick size pieces. Thinly slice the capsicum. Thinly slice the spring onion on the diagonal.
2. Make the dressing
Combine the sesame oil, light soy, rice wine vinegar and 2 teaspoons of sugar in a bowl.
3. Cook the salmon
Heat a splash of oil in a frying pan over high heat. Add the fish skin side down.
4. Place a weight on the salmon
Put a piece of baking paper on the fish and place a weight on it, such as a lid or a plate. Reduce the heat to medium. Cook the fish for 5 minutes or until the skin releases from the pan.
5. Finish cooking the salmon
Remove the weight and baking paper. Gently flip the fish and continue cooking on the other side for an additional 2 minutes, or until cooked. Remove the fish from the pan.
6. Cook the soba
Meanwhile, bring a saucepan of water to the boil. Add the soba noodles* and cook for 3 minutes or until almost tender. Drain and cool under running water.
7. Combine the noodles and dressing
Combine the noodles, dressing, carrot, cucumber and capsicum.
8. To serve
Divide the noodles between serving plates, top with a piece of salmon and some spring onion. Serve with the pickled ginger.