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 mins, turning frequently.

Bring a large saucepan of water to the boil and add the noodles. Stir until tit comes back to the boil, then gently simmer until al dente (about 6 mins). Drain and cool under cold running water. Drain again, place in a bowl and add sesame oil. Mix well and reserve.

Place a ridged grill pan or frying pan over a moderate heat, with a piece of baking paper placed over the surface the pan. When hot, add the drained salmon and gently fry gently on both sides for about 8 mins or until just cooked, brushing the salmon as it cooks with the remaining marinade. Place on two seperate plates.

Meanwhile, bring the chicken stock, lemon zest and juice, soy sauce and thinly sliced ginger to the boil in a large saucepan, then add the broccolini and spinach. Boil gently for about 4 mins or until the broccolini is tender to the bite.

Place the noodles in two bowls, divide the greens and the broth evenly between these and sprinkle with the sesame seeds. Serve alongside the salmon with a side dish of pickled ginger.

Ingredients

2 Salmon fillets, pin boned

200 grams Cha soba noodles

5 grams Sesame oil

500 grams Chicken stock

1 lemon, zested and juiced

45 ml Soy sauce

250 grams Broccolini

100 grams Baby spinach leaves

10 grams Roast sesame seeds

50 grams Pickled ginger

For the marinade:

45 grams Mirin

45 ml Soy sauce

15 grams White sugar

70 grams Ginger, 5 cm grated and reserved for marinade. Thinly slice remaining ginger and reserve.