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.