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
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.
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!
Put all the Soy Sauce, Fish Sauce and Squeeze the Orange into a large bowl and mix well.
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.
Dashi refers to a family of soup stocks used as the base for miso soup and other popular Japanese dishes. This incredibly simple, yet tasty, broth contains extracted umami components, such as amino acids and flavors from kelp and other ingredients to create a tasty balance of flavors.