Green Tea Soba Noodle

Green Tea Soba Noodle

This recipe taste great and is rather simple and quick to prepare. I substituted the salmon with chicken strips and omitted bay leaf, coriander and tobiko as I was not able to get them last minute at the store and yet is still taste yummy.




  Poached Salmon with Green Tea Soba Noodle and Cucumber Salad EARLY SUMMER 2008 BY DEE GIBSON, GIBSON & LYLE, CATERER
Sold in small jars, tobiko is a Japanese word for flying fish roe. It is typically used in certain sushi dishes such as California Rolls.
1 carrot, roughly chopped 1 piece of celery, roughly chopped 1 white onion, roughly chopped 1 bay leaf 1 clove of garlic ½ lemon 8 cups (2 L) water 6 salmon fillets, about 5 oz (150 g) 1 bunch coriander, washed and chopped 2 tbsp (25 mL) finely chopped fresh ginger 2 tsp (10 mL) grated lime rind ¼ cup (50 mL) rice wine vinegar ¾ cup (175 mL) vegetable oil 2 tbsp (25 mL) sesame oil 2 tbsp (25 mL) brown sugar Salt 1 pkg green tea soba noodles or spinach fettuccine 1 English cucumber, deseeded and sliced thinly with a vegetable peeler 1 bunch scallions, sliced finely


1. Place carrot, celery, onion, bay leaf, garlic and lemon into a medium pot with 8 cups (2 L) water. Gently bring to a simmer. Simmer for 10 minutes and remove from heat. Let stand another 10 minutes and strain or remove vegetables, saving the liquid.
2. Bring the liquid back to a simmer and place the salmon pieces into the broth. Gently poach until desired doneness, 5 to 6 minutes depending on thickness of the fillet.
3. Place coriander, ginger, lime rind, rice wine vinegar, vegetable oil, sesame oil, brown sugar and salt into a blender and blend until smooth.
4. Cook green tea noodles or spinach fettuccine as directed on package. When done, toss with a ½ cup (125 mL) of the coriander and lime vinaigrette, ½ the cucumber and scallions.
5. To plate, place 1 cup (250 mL) of green tea noodles in the centre of a plate or bowl, top with a poached fillet of salmon. Place a reserved cucumber curl on top and a drizzle of the cilantro vinaigrette and garnish with tobiko.