- 4 Portions Huon Salmon Fresh, skin on
- 150g Soba noodles (buckwheat)
- 1/2 bunch coriander, picked and washed
- 1/4 bunch spring onion, sliced finely on an angle
- 100g snow peas, cooked in salted water and refreshed in ice water, slice into thin strips
- Olive Oil
- Sea salt flakes
- Freshly ground black pepper
- Ponzu sauce:
- 100ml Healthy Boy Soy sauce
- 80ml Ponzu dressing (available at Asian grocer)
- 30ml sesame oil
- Wasabi dressing:
- 1 tbsp wasabi paste (from tube)
- 30ml ponzu dressing
- 1 tsp olive oil
Coat Huon Salmon fillets with olive oil and sprinkle with salt and black pepper.
Heat a non-stick fry pan on medium heat for 2 minutes.
Place salmon in pan, skin side down one at a time, pressing the piece down to stretch and set the skin.
Repeat process. Cook for approximately 5 minutes on the skin for medium-rare.
Turn fish over on each side. Remove from fry pan and place skin side up.
Reserve remainder fish oil from fry pan
In a pot of boiling water, add salt to taste, cook soba noodles until al denté.
Drain and refresh under cold water. Toss with olive oil to avoid sticking together.
To make Ponzu sauce, combine ingredients in a jug.
To make Wasabi dressing, simple mix all ingredients together to make a smooth paste.
In a bowl add soba noodles, coriander, spring onion, snow peas and dress with ponzu sauce. Place on a serving plate.
Remove skin from salmon, tear into pieces, gently break flesh into the natural slices of the flesh.
Place over noodles.
Drizzle wasabi dressing over noodles and salmon.
Drizzle remaining ponzu over Salmon.
Sprinkle with sesame seeds.