Warm Ponzu Salmon Bowl with Wasabi Mayo

By: Nathan Southern

Preheat oven to 180 degrees.
Coat the Salmon in oil of choice (olive) and season lightly with sea salt and black pepper.
Cook Salmon at 180 degrees for 20 minutes.
While Salmon is cooking, prepare rest of ingredients.
Prepare the organic soba noodles. Cook organic soba noodles in rapid boiling water for 4 minutes. Drain, then rinse well with cold water, drain again.
Prepare the vegetables. Finely slice the half red cabbage. Peel outer layer off carrot and discard. Continue to use the peeler to create long ribbons of carrot for use in the dish.
Prepare the shelled soy beans. Cover 1 cup of beans in water with a pinch of salt. Microwave on high for 3 minutes. Drain away the water.
Prepare the KEWPIE wasabi mayo. Add 3cm line of S&B Wasabi Paste to 1/4 cup of KEWPIE mayo and mix through with teaspoon. Use more or less wasabi to taste.
Add the noodles to the bowl as a base. Add the red cabbage and carrot to one side. Add the mukimame shelled soybeans. (Optional microwave for 1 minute depending if ingredients are still warm while waiting for Salmon).
Add the Salmon to top of bowl and drizzle Obento Ponzu sauce over the whole dish. Sprinkle over black sesame seeds. Add dollop of Wasabi Mayo and mix through.