Crispy Fried Salmon with Soba Noodle Salad

Cook Time 30 minutes

Servings 4

Ingredients

200g soba noodles

4 x 180g fillets of ocean trout skin on

200g baby spinach

1 eggplant, peeled and diced into 2 cm pieces

1 bunch broccolini, cut into thirds

¾ cup frozen shelled edamame

1 x 250g beans, cut into thirds

1 tsp vegetable oil

Sesame seeds, to garnish

3 tbsp crispy fried shallots

Dressing

¼ cup tahini

2 tbsp soy sauce

2 tbsp rice vinegar

½ tsp sesame oil

1 tbsp mirin

Method

Preheat oven to 190°C.

Cook soba noodles in boiling water and then cool under cold running water, place to one side.

Place eggplant into a baking tray, add a drizzle of oil and a pinch of salt and roast in the oven for 10 - 15 minutes.

Preheat a large pot of water. Blanche broccolini and beans in boiling water along with the edamame. Once the water has come back to the boil remove vegetables with a slotted spoon. Add to the pre-cooked soba noodles.

To make the dressing add tahini, mirin, rice vinegar, soy sauce and sesame oil to a bowl. Whisk adding a little water if the dressing is too thick.

Preheat a pan on a medium heat. Season salmon with salt and add oil to the pan. Place the salmon skin side down. Cook for 4 minutes on the skin side and 1 - 2 minutes on the other side.

Add the eggplant and baby spinach to the soba noodles. Pour in the dressing and toss.

Serve on a plate with the crispy salmon on the side. Garnish with sesame seeds and crispy fried shallots.