4 x 150 grams salmon fillet, pin boned
2 tablespoons white miso
2 tablespoons mirin
1 tablespoon caster sugar
1 tablespoon vegetable oil
Mix together the miso, mirin and caster sugar. Brush the marinade on the salmon pieces and let marinated for 30 minutes in the refrigerator.
When ready to cook, scrape off as much of the marinade as you can. Heat a heavy bottomed sauté pan and add the oil. (Spread the oil so entire cooking surface is oiled) Place the salmon pieces skin side down for two to two and a half minutes. Flip over so top side is cooked for a further minute. Remove and serve immediately on top of the soba.
SOBA & SPRING VEGES
2 bunches asparagus, sliced into ribbons or quartered lengthways
150 grams snow peas, topped and tailed
200 grams edamame beans (I used frozen and cooked using instructions on the packet)
3 spring onions, cut lengthways
200 grams buckwheat or soba noodles
30ml soy sauce
30ml rice wine vinegar
1 tablespoon Hatcho miso (Japanese soy bean paste)
20ml sesame oil
10ml liquid honey
8cms of fresh ginger, peeled and finely grated
In a large stock or soup pot, bring water to the boil. Cook the buckwheat or soba noodles for two minutes. Stir them from time to time to avoid sticking to the bottom. After two minutes, add the asparagus ribbons along with snow peas and cook for another minute.
Remove from heat and use a colander to drain the water. Rinse well in cold water and let the water drain completely before transferring to a large bowl. Add a couple of teaspoons of sesame oil and the spring onions and edamame beans to the soba and vegetable mix.
Whisk together the Hatcho miso, soy sauce, rice wine vinegar, sesame oil and honey. Add the grated ginger and mix to combine. Pour into the soba and vegetable mix and toss to coat. Use your fingers to mix well.
To serve, make a bed of the soba and top with salmon. Serves 4.