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Rosh Hashana

Tu B'Shevat

Side Dishes

Salmon and soba noodles

grilled salmon

This dish is inspired by the early days of The Sugar Club when I was lucky enough to work with Peter Gordon. The marinade for the salmon works well on other oily fish or steak.

Serves 4

4 salmon fillets (100-125g)
200g soba noodles
1 tsp sesame oil
1 cucumber, peeled, deseeded and sliced
1 bunch spring onions, chopped
1 tbsp coriander, chopped

For the marinade
1 tbsp soya sauce
2 tsp soft brown sugar
1 tbsp balsamic vinegar
Ā½ tsp Chinese five-spice powder
2 tsp sesame oil

For the dressing
2cm piece ginger, finely chopped
1 garlic clove, crushed
Juice of 1-2 limes
2 tsp honey
75ml sunflower oil
Salt and pepper

1. Whisk together the marinade ingredients in a shallow dish and immerse the salmon in it, turning occasionally.
2. Cook the soba noodles in boiling salted water for 10-12 minutes. Drain, refresh in cold water and toss in sesame oil to prevent themĀ sticking.
3. Blend together the dressing ingredients in a food processor or whisk together until thoroughly combined.
4. Toss the noodles and cucumber in the dressing.
5. On a hot griddle pan or barbecue, cook the salmon fillets for about 3 minutes on either side depending on their thickness (they'll taste better if the salmon is slightly pink in the middle).
6. Place the salmon on the noodles and cumber and scatter with the spring onions and coriander.

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