- 2 fresh Huon Salmon portions, skin on
- 1 tbsp fresh ginger, finely diced
- 2 1/2 tbsp sesame oil
- 1/2 tsp salt
- 100g dried soba noodles
- 500ml water
- 2 tsp dashi powder
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sugar
- 1 cup red cabbage, thinly sliced
- 100g sugar snap peas, topped, tailed and sliced in half lengthways
- 6 asparagus spears, woody ends removed and cut into 4cm lengths
- 1 tbsp toasted sesame seeds
- 10 medium bamboo skewers
Pre-soak 10 medium bamboo skewers in cold water at least 30 mins prior to starting this recipe.
Remove the skin from the salmon and set aside. Slice the salmon length-ways into 1cm thick strips and place in a bowl. Add the ginger, 2 tbsp sesame oil and 1/4 tsp salt to the same bowl and gently coat the salmon with the marinade. Set aside for at least 10 minutes while you prepare the rest of the dish.
In a fry pan over a medium heat add ½ tbsp of sesame oil. Salt both sides of the salmon skin and place in the pan. Cook these until golden brown and crispy on both sides, then remove from the pan and set aside. Take the pan off the heat (you can use this same pan to cook the salmon skewers later).
Meanwhile, in a separate pan over a med/high heat place the water, dashi powder, soy sauce, mirin and sugar. Add the soba noodles and gently push them beneath the liquid until they are completely submerged. Once liquid starts to boil, reduce to a low heat and allow the noodles to simmer for 3-4 mins, stirring occasionally until they still have a bit of a bite but are no longer chewy.
Using tongs, remove the cooked noodles from the pan and place into a medium bowl (making sure to keep the excess liquid in the base of the pan). Add the cabbage to the hot noodles, stir gently to combine and set aside.
Place the sugar snaps and asparagus into the pan with the remaining liquid and cook over a low heat for 2 minutes. Use a slotted spoon to remove the greens and add to the noodles.
Keep the pan with the liquid stock simmering over a low heat, stirring occasionally. Once the liquid has reduced by half and resembles a slightly thicker sauce, remove from heat and set aside.
Take one of the pre-soaked skewers and carefully weave one of the salmon pieces over the skewer (inserting the tip every 2cm). Repeat until all salmon has been placed onto skewers. You may have a few skewers left over.
Return the same pan you used for the salmon skin to a med/high heat. Once the pan is hot, place the salmon skewers gently into the pan. Cook for approximately 1 minute on each side or until golden brown and just cooked through.
Chop the crispy salmon skin into small pieces and mix with the toasted sesame seeds.
To serve, evenly distribute the noodles between the bowls. Top each bowl with 3-4 salmon skewers, spoon over the thickened sauce and sprinkle with the crispy salmon skin/sesame seed mix.