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Matcha-poached salmon noodle bowls with edamame, sesame and avocado

by Elly McCausland
Matcha-poached salmon noodle bowls with edamame, sesame and avocado

Matcha-poached salmon noodle bowls with edamame, sesame and avocado

PT25M

 
 

Why not try?

Poaching salmon fillets in green tea may sound a bit strange, but as with any form of broth-based poaching, it keeps the fish deliciously moist. Here, salmon fillets simmer softly in a fragrant broth of matcha, crushed peppercorns, chilli and mirin, until just cooked in the centre. The matcha gives them a herbal, almost grassy flavour that contrasts well with the rich, oily flesh of the fish. These fillets work beautifully on a tangle of nutty buckwheat soba noodles, peppered with crunchy edamame beans, spring onions and coriander, and dressed with a lusciously rich yet fresh mixture of sesame oil, lime juice, honey, soy and ginger. Topped with velvety avocado and a smattering of sesame seeds, this noodle bowl is addictively crunchy, zesty and creamy, punctuated by the flakes of soft, unctuous salmon. It’s a great way to experiment with matcha in the kitchen, and to enjoy the aromatic freshness it brings to a versatile array of recipes.

1
Begin by poaching the salmon. Bring the water to a boil in a large saucepan and add the matcha, chilli flakes and peppercorns. Whisk well, then reduce the heat to low. Leave to infuse for 4 minutes, then stir in the mirin
2
Place the salmon in the liquid, skin-side down. Cover and cook over a low heat until the salmon is just cooked and still slightly translucent in the middle (around 4–5 minutes should do – it will continue to cook once you turn off the heat). Remove the pan from the heat and set aside
3
Meanwhile, make the dressing by whisking all of the ingredients together in a bowl. Place in the fridge until ready to serve
4
Bring a large saucepan of water to the boil and add the soba noodles. Cook for 3 minutes, then add the edamame beans and cook for a further 2 minutes, until both noodles and beans are just al dente. Drain, rinse under cold water and leave to drain again
5
Mix the noodles in a large bowl with the spring onions and coriander. Toss with the dressing
6
Divide the noodles between 2 bowls, then garnish with the avocado. Flake the salmon fillets, divide between the bowls and scatter with the sesame seeds. Serve immediately with lime wedges on the side
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