Matcha-poached salmon noodle bowls with edamame, sesame and avocado
Ingredients
Matcha-poached salmon
- 2 salmon fillets , skin-on
- 250ml of water
- 1 tsp matcha
- 1 pinch of chilli flakes
- 1/2 tbsp of black peppercorns
- 50ml of mirin
Dressing
- 1 tbsp of sesame oil
- 1/2 tbsp of groundnut oil
- 1 tsp honey
- 1 lime , juice and zest
- 1 tbsp of soy sauce
- 1 tbsp of fresh ginger , grated
Noodles
- 150g of soba noodles
- 150g of edamame
- 4 spring onions , finely chopped
- 4 tbsp of coriander , roughly chopped
- 1 avocado , peeled, de-stoned and sliced
- 2 tbsp of sesame seeds , toasted
To serve
Method
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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Matcha-poached salmon noodle bowls with edamame, sesame and avocado
