Atlantic Salmon, Soba Noodle, Sesame, Ponzu & Asparagus
This is a fast, healthy mid week meal but also fancy enough for a dinner party.
4 x 200g skinless boneless atlantic salmon fillets
1/2 cup ponzu sauce (see chefs tip for details)
2 tbs grated ginger
1 tbs sesame oil
270g soba noodles
2 bunches of asparagus, woody ends removed, cut into 1/3rds
4 spring onions finely chopped
1 packet roasted seaweed snacks to garnish (cut into strips)
1 jar Green Street Kitchen Kimchi - Thai chilli + galangal
Preheat oven to 220 degrees Celsius. Bring a large pot of water to the boil on the stovetop.
Line a high sided baking tray with baking paper. Place salmon fillets on tray. Leave a gap of 2cm between each fillet.
Mix together ponzu and ginger. Pour over salmon and bake for 10 minutes (medium-rare), 12 minutes (medium), 15 minutes (well done). Only pour over the marinade as you are about to bake the fish as the ginger will begin to cook the fish if done in advance.
Once the water is boiling add soba noodles. Cook for 2.5 minutes then add asparagus for a further 30 seconds. Drain and toss through sesame oil.
Remove salmon from oven. Pour the pan juices over the noodles and stir through. Serve the fillets whole on top of the noodles or flaked through.
Garnish with spring onion, kimchi, toasted nori sheets and extra ponzu sauce on the side.