Chef's Recipe: Lightly Seared Salmon, Edamame & Soba Salad with Orange Ponzu

August 30, 2019

As part of our Chefs focus feature we bring you a tasty recipe for Lightly Seared Salmon, Edamame & Soba Salad with Orange Ponzu.

This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen in Truro Cornwall, where she teaches authentic Japanese home-style cooking and children’s baking.

 <Ingredients> Serves 1 

1 Fresh salmon steak

1 bunch of Soba noodle

50g of Edamame beans

Vegetables

Toasted sesame seeds

Tore seaweed sheets (Momi Nori)

1 tsp Sesame oil

1 tsp Sunflower oil

1 pinch Sea salt

1 Orange

4 Tbsp Japanese soy sauce

2 tsp Fish sauce

 

 

<Method>

1. Pan-fry salmon
Apply sea salt over the salmon. Pour the sesame oil and sunflower oil into a frying pan and heat on a high heat. When smoke starts to rise up from the surface of the oil, place the salmon steak on the frying pan skin side down. Lightly sear the salmon by leaving to fry for just about 60 seconds, and turn over carefully making sure not to compromise the shape too much. Cook for 30 seconds on this side and then remove from the heat. Cover with kitchen foil.

2. Boiling the Soba noodle

Pour water into a deep stewing pot and bring it to the boil. Put the soba noodles into the water and continuously keep stirring. Once again the water is boiled, add cold water and bring it boil again.

Stir until the noodle is ‘Al Dente’. Drain* and rinse out with cold running water. *The remaining boiling water left behind is actually packed full of nutrition as a by-product of boiling the Soba Noodles!, as a result of this many Japanese people drink the water which would otherwise just be disposed of!

3. Meanwhile making a dressing


Put all the Soy Sauce, Fish Sauce and Squeeze the Orange into a large bowl and mix well.

 

4. 4. And now to start presenting the dish by; Placing Soba Noodles into a noodle bowl.

Place the Edamame and other Vegetables on top of the Soba Noodles and then place the Lightly Seared salmon on top. Finally a little sprinkle of some Sesame seeds and torn Seaweed. Drizzle the dressing just before serving. 






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