Photo: Jodi Pudge
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.
Calories 375, Protein 28g, Carbohydrates 32g, Fat 16g, Sodium 1059mg.
Marinate the night before for maximum flavour.
Originally published in the March 2012 issue. Photo by Jodie Pudge.
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