Jasmine Tea Marinated Salmon with Soba Noodles

Ingredients

• 2 cups water
• 2/3 cup and 3 tbsp soy sauce divided
• 2 tbsp honey
• 4 bags jasmine tea
• 1 -in piece fresh ginger, roughly chopped
• 4 salmon fillets, 125g each skin removed
• 2 cups of sugar snap peas
• 1/2 250g pkg soba noodles
• 1/4 tsp sesame oil
• 2 tbsp rice wine vinegar
• 3 tsp vegetable oil, divided
• 1/2 cup finely diced tomato
• 2 tbsp sesame seeds
• Marinate night before for maximum flavour.

Details

Servings 4

Preparation

Step 1

In a medium saucepan, bring water and 2/3 cup soy sauce to a boil. Remove from heat; stir in the honey until dissolved. Add tea bags and ginger, and steep for 10 min. Strain marinade into a bowl and place in a fridge until completely cooled, about 15 min. Add salmon to marinade, flesh side down. Marinate for min of 30 minutes.

Fill a large pot with water. Bring a boil and add sugar snapp peas; leave to cook for 1 1/2 min, then remove with a slotted spoon and set aside. Add noodles to same boiling water and cook according to package directions. Drain: rinse in cold water.

In a mixing bowl, whisk remaining 3 tbsp soy sauce, sesame oil, rice wine vinegar and 1 tsp vegetable oil. Toss soba noodles, sugar snap peas, tomatoes and sesame seeds in the dressing.

Remove salmon from marinade and discard remaining liquid. In a frying pan, heat 2 tsp oil over medium-high. Cook salmon 2-3 min per side, or until cooked through.

Divide soba noodle salad among 4 plates; top each with a piece of hot salmon.