A light summer meal...
Ingredients
250g packet soba noodles
Vegetable oil
4 salmon fillets, skin on
Sea salt
Black pepper
For the sauce
120ml vegetable stock (cold)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
½ red onion, finely diced
1 teaspoon chilli flakes
Small bunch of coriander, finely diced
1 teaspoon light brown sugar
The juice of 1 lemon
Method
Step 1
To make the sauce, combine the vegetable stock and rice wine vinegar in a saucepan and bring to a simmer. Remove from the heat and add the remaining ingredients. Mix well and leave in the fridge until ready to use.
Step 2
Cook the soba noodles via the packet instructions, once cooked drain until cold water until cool. Set aside.
Step 3
Season the salmon fillets with sea salt and black pepper.
Add vegetable oil to a cast iron skillet, heat on high until oil is shimmering.
Fry the salmon, starting skin side down for about 3 minutes. Flip the salmon and cook for another 1-2 minutes, until just cooked through, you don't want to overcook it.
Once the salmon is cooked, divide the soba noodles between 4 bowls. Top with the salmon pieces, pour over the dressing and serve.
Commenti