Prep time: 10 mins
Cook time: 15 mins
Yield: 2 serves
Ingredients:
- 2 x 140 gm salmon steaks
- a pinch salt
- pepper, to taste
- 180 gm soba noodles
- baby bok choy, to serve
- wakame / seaweed salad, to sever
- 3 Tbsp mirin
- 3 Tbsp light soy sauce
- 1 Tbsp rice vinegar
- 1/2 tsp sugar
- 1/2 tsp minced garlic
- 1/2 tsp freshly grated ginger
- 1 tsp sesame oil
- 1 Tbsp vegetable oil
- Rinse salmon and wipe dry. Use tweezers or pliers to remove the pin bones. Season with salt and pepper. Heat oil in a frying pan. Cook the salmon steaks over medium high heat with skin side first, until both sides are brown or cooked to your liking.
- In the meantime, heat a large pot of boiling water. Cook the noodles in boiling water according to the packet instructions, adding the bok choy for the last 2 minutes. Drain and refresh under cold water. Set aside.
- Heat 1 tablespoon of vegetable oil in a small sauce pan. Saute garlic and ginger until aromatic. Place the rest of the sauce ingredients and cook until sugar dissolves. Remove from heat.
- Divide the noodles among two serving plates, with salmon steaks, drizzle sauce on surface, topped with wakam. Serve with bok choy.
- Notes：
- Wakame / seaweed salad is available from Asian grocers.
- Mirin is a kind of rice wine similar to sake, available from Asian grocery stores.
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