Ginger-soy salmon with soba noodles

Ginger-soy salmon with soba noodles
Tender salmon fillets cooked in parcels with snow peas, red pepper, scallion and a Japanese-style ginger-soy dressing. Served on a bed of soba noodles.

4 tablespoons Japanese soy sauce

1 tablespoon mirin (Japanese sweet rice wine)

1 tablespoon finely grated fresh ginger

16 snow peas—ends trimmed

1 red pepper (capsicum)—julienned

3 scallions (spring onions)—white stems only, sliced in half on the diagonal

2 x large square pieces of aluminum foil

2 x 6 oz (180g) salmon fillets (preferably wild salmon)

6 oz (180g) dried soba noodles

PREHEAT the oven to 225°C/440°F. MIX together the soy sauce, mirin and ginger in a bowl until well combined. ARRANGE the vegetables evenly in the center of each piece of foil and place a salmon fillet on top. SPOON equal amounts of the soy mixture over each. FOLD the foil over the fish and vegetables and seal the parcels (folding the edges together tightly). COOK the parcels directly on the oven rack for 15 minutes. COOK the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate. TRANSFER the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.

Variation: Replace the salmon fillet with fresh tuna and use somen noodles instead of soba.

Japanese Pan-Seared Salmon with Soba Noodles. Marinated salmon fillets pan-seared until crisp on the outside and tender and moist on the inside, served on a bed of slippery soba noodles and delicate vegetables.

Japanese-style grilled marinated tuna with wok-fried soba noodles. Marinated tuna steaks grilled until tender and served on a bed of seasoned wok-fried soba noodles and vegetables.

Ginger-Steamed Fish with Stir-Fried Vegetables. Fish is steamed over ginger-infused water and served with stir-fried vegetables and noodles.

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