ROSÉ

SALMON SOBA WITH GINGER CITRUS DRESSING

Ingredients

• 2 tbs light soy sauce
• 2 tbs caster sugar
• 4 x 150g skinless salmon fillets, pin-boned
• 250g dried soba noodles
• 200g green beans, trimmed
• 2 oranges, peeled, thinly sliced into rounds
• 1 green chilli, thinly sliced
• 1 tbs toasted black or white sesame seeds
  
  CITRUS DRESSING
• 2 Asian (red) eschalots, thinly sliced
• 1/4 cup (60ml) yuzu (from Asian food shops – substitute grapefruit juice)
• 1 tbs finely grated ginger
• Finely grated zest and juice of 1 orange and 1 lime

 Method

1. Combine soy sauce and sugar in a shallow dish. Add salmon and gently toss to coat. Set aside.
2. Bring a large saucepan of water to the boil. Cook noodles according to packet instructions, adding beans for the last 3 minutes of cooking time. Drain and rinse under cold water. Set aside.
3. Heat a non-stick frypan over medium heat. Add the salmon and cook, turning halfway, for 5-6 minutes or until golden and just cooked through.
4. For the dressing, place all ingredients in a bowl and mix to combine. Divide beans and noodles among serving bowls. Top with salmon, orange slices, chilli and sesame seeds. Spoon over dressing and serve immediately.