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

2
25 minutes

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

  • 2 lime wedges

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