Jasmine Tea Marinated Salmon with Soba Noodles

11

PREP TIME

10 min

TOTAL TIME

30 min

Makes

4 Servings

* PLUS 30 minutes marinating time
Jasmine Tea Marinated Salmon with Soba Noodles

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!

Ingredients

  • 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

Instructions

  • 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.

Tip

Marinate the night before for maximum flavour.

Nutrition (per serving)

  • Calories
  • 375,
  • Protein
  • 28 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 16 g,
  • Sodium
  • 1059 mg.

Originally published in the March 2012 issue. Photo by Jodie Pudge. 

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