|
|
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.
 |
| 4
tablespoons Japanese
soy sauce |
| 2
tablespoons mirin (Japanese
sweet rice wine) |
| 2
teaspoons brown sugar |
| 2
teaspoons finely grated fresh ginger |
| 1
tablespoon water |
| 2
x 6 oz (180g) salmon fillets |
| 3½
oz (100g) soba noodles
|
| 2
tablespoons canola oil |
| 1
bunch bok choy (or other Asian greens)—cut into thirds
on diagonal |
| 1
carrot—peeled and thinly sliced on diagonal |
| 1
scallion (spring onion)—thinly sliced on diagonal
|
MIX
the soy sauce, mirin, sugar, ginger and water together and
marinate the salmon fillets in the mixture, covered in the
fridge, for at least 1 hour. BRING a pot of water to the boil
and cook the soba noodles for 4 minutes, then rinse under
cold water and drain. HEAT 1 tablespoon of canola oil in a
frying pan over a medium heat. ADD the salmon fillets (reserving
the marinade) and cook for around 3-4 minutes each side until
tender. WHILE the salmon cooks, heat a wok or large skillet
over a high heat, add the remaining tablespoon of canola oil
and stir fry the bok choy and carrot for 3 minutes. REDUCE
the heat to medium-low, add the reserved marinade liquid,
cover with a lid and cook for 3 minutes. ADD the scallions
and soba noodles and stir to mix well and heat through. SERVE
on a bed of the noodle-vegetable mixture with a salmon fillet
on top.
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