Japanese Pan-Seared Salmon with Soba Noodles

Ingredients:
4 tablespoons Japanese soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons brown sugar
2 teaspoons finely grated fresh ginger
1 tablespoon water
2 x 6 oz (180 grams) salmon fillets
3½ oz (100 grams) soba noodles
2 tablespoons canola oil
1 bunch bok choy (or other Asian greens)—cut into thirds on diagonal
1 carrot—peeled and thinly sliced on diagonal
1 scallion (spring onion)—thinly sliced on diagonal
Procedure:
Mix the soy sauce, mirin, sugar, ginger and water together and marinate the salmon fillets in the mixture, covered in the fridge, for at least 1 hour. Bring a pot of water to the boil and cook the soba noodles for 4 minutes, then rinse under cold water and drain. Heat 1 tablespoon of canola oil in a frying pan over a medium heat. Add the salmon fillets (reserving the marinade) and cook for around 3-4 minutes each side until tender. While the salmon cooks, heat a wok or large skillet over a high heat, add the remaining tablespoon of canola oil and stir fry the bok choy and carrot for 3 minutes. Reduce the heat to medium-low, add the reserved marinade liquid, cover with a lid and cook for 3 minutes. Add the scallions and soba noodles and stir to mix well and heat through. Serve on a bed of the noodle-vegetable mixture with a salmon fillet on top.









