Tea-Smoked Salmon and Soba Noodle Salad

Tea-Smoked Salmon and Soba Noodle Salad

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.

Serves 4

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

and sliced

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.


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