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

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Take your lunch to the next level with Elly’s matcha-poached salmon noodle bowls, full of fresh and zesty flavours. Matcha is a form of powdered green tea and gives the salmon a wonderfully fragrant flavour.

First published in 2016

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.




Matcha-poached salmon



To serve


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
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
Meanwhile, make the dressing by whisking all of the ingredients together in a bowl. Place in the fridge until ready to serve
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
Mix the noodles in a large bowl with the spring onions and coriander. Toss with the dressing
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

Elly McCausland is a food writer based in Yorkshire. She is a keen gardener and loves cooking with home-grown produce.

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