Meals and Courses

  • 4 skinless salmon fillets, about 175 g (6 oz) each
  • spray olive oil, for oiling
  • 250 g (8 oz) dried soba noodles
  • 4 tablespoons dark soy sauce
  • 2 tablespoons orange juice
  • 2 tablespoons mirin (rice wine seasoning)
  • 2 teaspoons sesame oil
  • 2 tablespoons sesame seeds

Remove any bones from the salmon fillets and put the salmon in a bowl.

Heat a heavy-based frying pan until hot and spray lightly with spray oil. Add the salmon and cook for 3–4 minutes on each side until browned. Remove, wrap loosely in foil and leave to rest for 5 minutes.

Meanwhile, plunge the noodles into a large saucepan of boiling water. Return to the boil and cook for about 5 minutes, or until just tender. Drain well and toss with the sesame oil and seeds.

While the noodles are cooking, combine the soy sauce, orange juice and mirin. Pour into the frying pan and bring to the boil, then reduce the heat and simmer for 1 minute.

Divide the noodles between serving bowls and top each with the salmon and sauce. Serve with steamed sugar snap peas.

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