RECIPE ~ Atlantic Salmon Soba Noodle, Sesame, Ponzu & Asparagus

SHOP Seafood On Parade

Recipe created by Annabel Bower @FOOD BY ANNABEL

Atlantic Salmon

Soba Noodle, Sesame, Ponzu & Asparagus

serves 4     method oven| stove             time 30      difficulty medium

4 x 200g skinless boneless atlantic salmon fillets

1/2 cup ponzu sauce (see chefs tip for details)

2 tbs grated ginger

1 tbs sesame oil

270g soba noodles

2 bunches of asparagus, woody ends removed, cut into 1/3rds

4 spring onions finely chopped

1 packet roasted seaweed snacks to garnish (cut into strips)

1 jar Green Street Kitchen Kimchi – Thai chilli + galangal

Preheat oven to 220 degrees Celsius. Bring a large pot of water to the boil on the stovetop.

Line a high sided baking tray with baking paper. Place salmon fillets on tray. Leave a gap of 2cm between each fillet.

Mix together ponzu and ginger. Pour over salmon and bake for 10 minutes (medium-rare), 12 minutes (medium), 15 minutes (well done). Only pour over the marinade as you are about to bake the fish as the ginger will begin to cook the fish if done in advance. Once the water is boiling add soba noodles. Cook for 2.5 minutes then add asparagus for a further 30 seconds. Drain and toss through sesame oil. Remove salmon from oven. Pour the pan juices over the noodles and stir through. Serve the fillets whole on top of the noodles or flaked through. Garnish with spring onion, kimchi, toasted nori sheets and extra ponzu sauce on the side.

Pro Tip

Ponzu sauce is a classic Japanese ingredient. It is a soy based sauce with a tangy citrus element, vinegar and sugar. It is the perfect accompaniment to seafood because of its citrus flavour. Ponzu is also a beautiful dressing for sashimi grade tuna ( also sold at Seafood On Parade). Slice thinly and serve with (room temperature) soba noodles and asparagus as prepared in the recipe above.