Tea Smoked Salmon with Soba Noodles and Greens

Tea Smoked Salmon with ginger glaze served with soba noodles and a warm sesame dressing, garnished with seaweed.



    • 10 boned salmon fillet portions
    • 60mL CHEF Asian Liquid Concentrate
    • 2 tbsp sesame oil
    • 2 tbsp grated fresh ginger
    • 2 tbsp Jasmine Green tea
    • Wood chips


    • 10 portions soba noodles
    • 3 tbsp 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
    • 2 cups hot water
    • 15mL CHEF Vegetable
    • Liquid Concentrate

    Garnishing Ideas

    • Black sesame seeds
    • Seaweed


    • Marinate salmon portions in combined CHEF Asian Liquid Concentrate, 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 onions, julienne carrots, bok choy leaves and edamame beans for a few  minutes then toss in noodles and combined water with CHEF Vegetable Liquid Concentrate.
    • Serve smoked salmon on noodles then spoon over pan juices and garnish with seaweed and black sesame seeds.