Crispy pan-fried salmon is served on a bed of soba noodles tossed with Julienned capsicum (peppers) and cucumber. The noodles are dressed with a simple mixture of soy sauce, mirin and lemon juice and garnished with fresh mint.
Chef's Hint: To stop the salmon from sticking to the frying pan, simply sprinkle 1 teaspoon of salt over the hot oil on the base of the frying pan. This trick also works when frying chicken, beef or pork.
- 2 salmon filets with skin intact & 1 tsp of salt for frying
- 3 Tbsp vegetable oil
- 1 cucumber, washed & sliced in half with seeds removed
- 1 red capscicum (pepper), washed with seeds removed
- Buckwheat or normal soba noodles for 2
- 2 Tbsp light soy sauce
- 1 Tbsp Mirin
- 1 tsp lemon juice
- Fresh mint leaves for garnishing
- Thinly slice the cucumber and red capsicum into fine strips -- this is called "Julienne". Place Julliened vegetables in a bowl of cold water. Set aside.
- Heat the vegetable oil in a large frying pan over a medium-high heat. Sprinkle 1 tsp of salt on the surface of the pan. This will stop the salmon from sticking to the pan and crisp up the skin. Cook salmon, skin side down, for 3 minutes or until skin is crisp. Turn and cook for 1 to 2 minutes or until cooked to your liking. Transfer to a plate and drain on paper towels. Cover and stand.
- Meanwhile boil a saucepan of water and cook the noodles according to packet instructions. Drain.
- Drain the Julienned vegetables and dry on a paper towel. Add to the noodles.
- Mix together soy sauce, mirin and lemon juice in a small mixing bowl. Stir well. Pour the sauce over the noodles and toss to combine.
- Divide noodles and Julienned vegetables evenly amongst two serving bowls. Top with salmon filets and garnish with mint leave. Serve immediately.