- Fresh Salmon Supremes x 6 Each
- Maple Syrup x 255g
- Dark Soy Sauce x 25ml
- Limes (Juice Only) x 2 Each
- Sesame Seeds x 15g
- Soba Noodles x 180g
- Asparagus x 18 Spears
- Peas x 150g
- Soya Beans x 150g
- Pea Shoots or Watercress
MAPLE AND SESAME SEARED SALMON
Peas, Soya Beans, Asparagus, Soba Noodles
With the weather improving and lockdown measures lifting we are pleased to suggest a recipe we think you will find perfect for outdoor entertaining that is fresh, seasonal and easy to prepare. Ideal for a sunny evening in the garden with friends and plenty of chilled drinks! Soba noodles are a type of Japanese noodle that have an earthy and nutty taste. They are now available in most supermarkets although you could use egg noodles instead. Maple syrup can be expensive so maple flavoured syrup could be used as a replacement.
Soya beans can be easily found in the frozen vegetable section of most supermarkets.
This recipe serves 6 people.
- Mix together the maple syrup, lime juice and soy sauce to make the glaze.
- Use half of the glaze to marinate the salmon. Keep the rest to be used later.
- Toast the sesame seeds.
- Cook the salmon on a high heat so that the glaze caramelises.
- Cook the soba noodles in boiling water until done.
- Cook the asparagus, soya beans and peas and dress with the reserved glaze.
- Place the noodles in the centre of a warmed bowl.
- Arrange the vegetables neatly around the edge of the noodles with the dressing.
- Place the glazed salmon and any cooking juices on top of the noodles.
- Sprinkle the dish with the toasted sesame seeds.
- Garnish with the fresh leaves.
