Crispy Skin Spring Salmon with Soba Noodles and Soy

Celebrate Spring with this fresh and tasty Asian inspired recipe by northsider's Will Stewart


Prep and cook time: 20 mins

Serves: 2

2 salmon fillets, skin on

2 portions of Soba Noodles (one packet generally comes with three portions)

1 bunch of Asparagus cut into 3cm pieces.

6 radishes cut into quarters

1 cup of frozen Edamame

Olive oil & Sea salt flakes

Dressing:

100ml Light soy sauce

100ml of Chinese Vinegar

1/2 tsp of wasabi

2 tbsps of sesame oil

Garnish:

Black or white sesame seeds

Method:

1.) Rub the skin of the salmon with a little olive oil then sprinkle generously with sea salt flakes. Set aside for 10 minutes

2.) In a pan of rapidly boiling water add the soba noodles and edamame. After one minute, add the asparagus stalks. After a further minute add the tips of the asparagus. After a final minute, drain the noodles, edamame and asparagus and rinse under cold water and set aside.

3.) To make the dressing, mix the soy sauce, vinegar, wasabi and sesame oil together until combine. Set aside.

4.) Using kitchen towel or chux, Pat the salmon skin dry and sprinkle more salt onto the skin. Heat a frying pan on a medium to high heat and once hot, place the salmon in skin side down. Push it down to prevent the fish from curling. After about 2-3 minutes once the skin is crispy flip the salmon and cook for a further 1-2 minutes. Remove from the heat and allow to rest.

5.) Under hot water, rinse the noodles, edamame and asparagus to warm them through. Transfer to a large bowl and dress the noodles with the dressing and toss through the sesame seeds and radish segments.

6.) To serve, Divide the noodles into two bowls, place the salmon over the top of each one, sprinkle with some more sesame seeds and finish with a touch more dressing. Enjoy.

Notes:

I’ve cooked the salmon here to enjoy it rare. I prefer succulent fish but feel free to cook for longer if you prefer it More well done. As always, not all salmon fillets are the same thickness so cooking times may vary.