10 boned salmon fillet portions
60ml CHEF Shellfish Stock
2 tablespoons sesame oil
2 tablespoons grated fresh ginger
2 tablespoons Jasmine Green tea
10 portions soba noodles
3 tablespoons sesame oil
3 Spring onions, sliced on the angle
2 carrots, sliced into fine julienne strips
3-4 Bok choy, trimmed and leaves separated
2 cups edamame beans
15ml CHEF Vegetable Liquid Concentrate + 2 cups hot water
Black sesame seeds and/or seaweed
Marinate salmon portions in combined CHEF Shellfish Stock, sesame oil and ginger for at least 2 hours.
Place wood chips in the base of a large wok or similar and sprinkle with tea leaves. Fit a wire rack just above the wood chips and arrange the salmon on the rack skin side down.
Cover the top of the wok tightly with a lid or foil and cook for 10-12 minutes over a medium heat until smoky and salmon has just set. Allow to cool for 10 minutes and let the smoke settle.
For the noodles, simmer in boiling water for a few minutes until tender then drain. Heat sesame oil in a large pan and sauté spring onion, julienne carrot, bok choy leaves and edamame beans for a few minutes then toss in noodles and CHEF Vegetable Liquid Concentrate mixture.
Serve smoked salmon on noodles then spoon over pan juices and garnish with seaweed and black sesame seeds.
- The salmon could also be oven roasted or pan seared
- Substitute the soba noodles with pasta or vegetable noodles
- Add fresh chilli, lime zest and toasted sesame as extra garnishes
- Add extra CHEF Shellfish Stock stock to make it more like a soup or Vietnamese Pho style dish
Products used in the recipe
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