Soy & Ginger Salmon with Soba Noodles

by Charlie McCarthy, Sr.

Ingredients

• 1 thumb sized ginger
• 1 cloves garlic
• 7 tbsp soy sauce
• 6 tbsp rice vinegar
• 4 salmon fillets
• 300 g soba noodles
• 100 g kale
• 150 g snap peas
• 3 carrots
• 2 spring onions
• 1 tbsp sesame oil
• 1/2 lemon juice
• salt
• pepper

Recipe

1. In a small bowl, mix the half the ginger, garlic, 6 tbsp soy sauce and 4 tbsp rice vinegar. Add the salmon fillets and leave to marinate for 10 minutes.
2. Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, snap peas and carrots to the pan to blanch. Drain once the noodles are tender.
3. Add all the spring onions, remaining ginger, sesame oil, remaining rice vinegar, remaining soy sauce, and lemon juice to the noodle mixture, season with a little salt and pepper, stir well and serve.
4. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 minutes on each side, then tip in the marinade and a splash of water, and bubble for 1 minute.
5. Serve the noodles and veg with the salmon and sauce spooned over.

Enjoy!