Ingredients
- 100g buckwheat soba noodles
- 2 tsp sesame oil
- 3 tsp stem ginger syrup plus one ball, finely chopped
- 2 skinless salmon fillets
- 1 heaped tbsp sesame seeds (black, white or a mixture)
- 3 mandarins or clemantines, 2 peeled and finely sliced, 1 juiced
- 5 tsp white wine vinegar
- 4 spring onions, finely shredded into matchsticks
- 4 baby turnips, or 1 large, finely sliced
- 50g Chinese cabbage, finely shredded
Method
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Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
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Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
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Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.