By: Mrs Robot
It's probably a little late in the year to blog this recipe now, but I thought I'd put it up anyway. It's a dish I came up with on my own, but I've seen similar things all over the place. I'm pretty sure Mi Mi Aye has one in Noodle!, for example.
You will need
The salmon (recipe will do one or two servings)
A salmon fillet per person
2 tablespoons dark soy sauce
1 tablespoon sugar
1 teaspoon each chopped garlic and ginger.
(I cheat and use the Nishaan ready-pulped ginger as it's brilliant stuff, but there's no substitute for fresh garlic, the ready-chopped stuff in jars has lost its punch.)
Noodles – egg or soba are best; I used soba in the version in the photos.
Light soy sauce
Mix together the dark soy sauce, sugar, garlic and ginger in the bottom of a flat dish, then lay your salmon fillets fleshy-side-down on top to marinate. The longer you leave this, the more the marinade penetrates; half an hour is a good time to leave it.
Cook your noodles. As soon as they're done, rinse them with cold water and pop in a bowl. Cut the carrot and spring onion into matchsticks about two inches long. Toss it all in with the noodles, dress with a slug each of light soy sauce and sesame oil, and toss it again. The dressing helps to stop your noodles sticking together.
To cook your salmon, put it fleshy-side down in a hot pan and cook it halfway through, then turn it over and finish cooking it on the skin side.
Bung salad on plate – you can sprinkle on some sesame seeds if you have any in the house, just to look pretty – then put the salmon on top.