Method

• Mix the marinade ingredients together until the sugar has dissolved. Place the salmon fillets in a shallow bowl, pour over the marinade and marinate for 30 minutes, turning frequently.
• Bring a large saucepan of water to the boil and add the noodles. Stir until it comes back to the boil, then gently simmer until noodles are al dente (about 6 mins).
• Drain the noodles and cool under cold tuning water. Drain again, place in a bowl and add the sesame oil. Mix well and reserve.
• Place a ridged grill pan or frying pan over a moderate heat. Place a piece of baking paper over the surface of the pan.
• When the pan is hot add the drained salmon and gently fry on both sides for about 8 minutes or until just cooked. Brush the salmon with the remaining marinade as it cooks.
• Meanwhile, bring the chicken stock, lemon zest and juice, soy sauce and thinly sliced ginger to the boil in a large saucepan. Add the broccolini and spinach. Boil gently for about 4 minutes or until the broccolini is tender to the bite.
• Place the noodles into two bowls, divide the greens and the broth evenly between these sprinkle with the sesame seeds. Serve alongside the salmon with a side of pickled ginger.

Ingredients

FOR THE MARINADE:

• 45 ml Mirin
• 45 ml Japanese soy sauce
• 15 g sugar
• 10 g Ginger grated

• 2 fillets Salmon pin boned

FOR THE NOODLES:

• 200 g Soba Noodles
• 5 g Olivado Sesame Oil

FOR THE BROTH:

• 500 mls chicken stock
• 1 Lemon zested and juiced
• 45 ml Japanese soy sauce
• 60 g Ginger thinly sliced
• 250 g Broccolini stalks trimmed
• 100 g spinach leaves

TO SERVE:

• 10 g sesame seeds
• 50 g Pickled Ginger