Tea-Smoked Salmon and Soba Noodle Salad. This Japanese-inspired dish makes for a great sunny-day salad for lunch or dinner during the week.
1 cup long-grain rice
¼ cup jasmine-tea leaves
1 cup raw sugar
4 x 150g salmon fillets, skin on
½ cup rice vinegar
¼ cup caster sugar
6 radishes, thinly sliced
400g dried green-tea soba
4 spring onions, sliced
2 tbsp soy sauce
⅓ cup mirin
½ tsp sesame oil
1 Lebanese cucumber, peeled
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 Place rice, tea, and raw sugar in a bowl and toss to combine. Line the bottom of a large roasting pan with aluminium foil and evenly spread rice mixture over the base. P
2 lace a well-oiled wire rack over the top and place salmon on top, skin side down. Place pan over high heat, cover with foil, and smoke for 4-5 minutes. Discard foil.
3 Place vinegar and caster sugar in a small saucepan over medium heat; stir until sugar dissolves. Remove from heat, place sliced radishes in a glass bowl, and drizzle with vinegar mixture. Refrigerate until ready to use.
4 Cook noodles in a large pot of boiling salted water for 5 minutes, or until al dente. Refresh under cold water and drain. Place noodles and spring onions in a large bowl; pour in soy sauce, mirin, and sesame oil; and toss to combine.
5 Divide among 4 bowls and top with cucumber, pickled radishes, and salmon. Sprinkle with sesame seeds.