Originally published in the March 2012 issue. Photo by Jodie Pudge.
Jasmine Tea Marinated Salmon with Soba Noodles
Soba noodles are a guaranteed good time. Toss them in a light dressing with veggies, then top with a piece of marinated salmon to become the champion of dinnertime!
- 2 cups water
- 2/3 cup plus 3 tbsp soy sauce , divided
- 2 tbsp honey
- 4 bags jasmine tea
- 1-in. piece ginger , roughly chopped
- 4 salmon fillets , 125 g each, skin removed
- 2 cups sugar snap peas
- 1/2 250 g pkg soba noodles
- 1/4 tsp sesame oil
- 2 tbsp rice wine vinegar
- 3 tsp vegetable oil , divided
- 1/2 cup finely diced tomatoes
- 2 tbsp sesame seeds
- In a medium saucepan, bring water and ? cup soy sauce to a boil. Remove from heat; stir in the honey until dissolved. Add tea bags and ginger, and steep for 10 min. Strain marinade into a bowl and place in fridge until completely cooled, about 15 min. Add salmon to marinade, flesh side down. Marinate for a minimum of 30 min.
- Fill a large pot with water. Bring to a boil and add sugar snap peas; leave to cook for 1½ min, then remove with a slotted spoon and set aside. Add noodles to same boiling water and cook according to package directions. Drain; rinse in cold water.
- In a mixing bowl, whisk remaining 3 tbsp soy sauce, sesame oil, rice wine vinegar and 1 tsp vegetable oil. Toss soba noodles, sugar snap peas, tomatoes and sesame seeds in the dressing.
- Remove salmon from marinade and discard remaining liquid. In a frying pan, heat 2 tsp oil over medium-high. Cook salmon 2 to 3 min per side, or until cooked thorough.
- Divide soba noodle salad among 4 plates; top each with a piece of hot salmon.
Marinate the night before for maximum flavour.
Nutrition (per serving)
- 28 g,
- 32 g,
- 16 g,
- 1059 mg.