Recipe Cuisine: Japanese
Theme: Fast & Fab
Crispy Salmon Soba Bowls
By: Robert Bushby
Ingredients
- 4 salmon fillets, skin on, cut into 3 cm pieces
- 1 tbsp rice bran oil
- 2 cloves garlic, finely chopped, 2cms ginger, finely chopped
- 2 large handfuls baby spinach
- ½ cauliflower, cut into small florets
- ½ broccoli, cut into small florets
- 1 packet organic soba noodles
- 1 cup frozen edamame
- 5 tbsp soy sauce
- 4 tbsp mirin
- 3 tsp white sugar
- 1/2 teaspoon cracked black pepper
- Fresh coriander
- Kewpie mayonnaise
Product used in recipe
- HAKUBAKU - ORGANIC SOBA NOODLES
- HAKUBAKU - ORGANIC SOBA NOODLES
Method
- Make the teriyaki sauce.In a small bowl, whisk together soy sauce, mirin, 4 tablespoons water, pepper and sugar.Cook the salmon.Heat rice bran oil in a large frying pan over medium-high heat. Add the salmon pieces skin-side down and cook for 3–4 minutes until the skin is crisp.Add flavour.Add the chopped garlic and ginger, then gently turn the salmon pieces. Add the baby spinach and cook briefly until just wilted.Add the sauce.Pour the teriyaki sauce into the pan and let it bubble for 1–2 minutes, coating the salmon.Cook the noodles and vegetables.Meanwhile, bring a pot of water to the boil. Add cauliflower, broccoli and soba noodles and cook for 2 minutes. Add the frozen edamame and cook for another minute.Combine.Drain the noodles and vegetables, then add them to the salmon pan. Toss gently so everything is coated in the teriyaki sauce.Serve.Divide between four bowls. Drizzle with Kewpie mayonnaise and sprinkle with fresh coriander if desired.
