Togarashi Crusted Loch Duart Salmon with Soba Noodles, Asian Veg and Lemongrass Broth
Preparation time: 10 minutes
Cooking time: 25 - 30 minutes
Serves: 4
Nutrition: Per serving
Energy
597 Kcal
Fat
27g
Saturates
4.8g
Sugars
8g
Salt
1.6g
Bright, bold, and bursting with flavour, this Togarashi-Crusted Loch Duart Salmon pairs perfectly with tender soba noodles, crisp Asian vegetables, and a fragrant lemongrass broth. Rich in heart-healthy omega-3 fats, this dish is as nutritious as it is delicious.
Ingredients
For the Salmon:
4 x 140g Loch Duart salmon portions
4 tbsp no added salt shichimi togarashi (Japanese seven spice blend)
2 tsp sesame oil
2 tsp reduced salt soy sauce
1 tbsp mirin (optional)
For the Soba Noodles:
200g soba noodles
Water (for boiling the noodles)
For the Asian Veg:
2 medium pak choi
200g tender stem broccoli
100g snow peas
For the Lemongrass Broth:
2 stalks lemongrass, smashed and cut into 2-inch pieces
1-inch piece fresh ginger, sliced
1 garlic clove, smashed
750ml vegetable or chicken stock (if using stock cubes choose reduced salt, and use only one cube to make 750mls)
1 tbsp reduced salt soy sauce
1 tbsp mirin (optional)
1 tsp sugar
Method
Prepare the Lemongrass Broth:
In a medium saucepan, add the lemongrass, ginger, and garlic to the stock.
Bring to a boil, then reduce the heat and simmer for 15-20 minutes to infuse the flavours. Add reduced salt soy sauce, mirin (if using) and sugar. Simmer for another 5 minutes.
Strain the broth and set aside, keeping it warm.
Prepare the Salmon:
In a small bowl, mix the reduced salt soy sauce, mirin (if using), and sesame oil.
Pat the salmon fillets dry and brush with the soy mixture.
Coat the top of each salmon fillet with shichimi togarashi (about 1 tbsp per fillet)
Place the salmon fillets into a hot oven for 12 minutes or into the air fryer for 8 minutes until cooked through.
Cook the Soba Noodles:
Cook the soba noodles according to package instructions (usually 4-5 minutes in boiling water). Add the vegetables one minute before the noodles are cooked.
Drain and rinse the noodles and vegetables under cold water to stop cooking.
Assemble:
Divide the soba noodles into bowls. Top each bowl with the vegetables.
Pour the hot lemongrass broth over the noodles and veg. Place a togarashi-crusted salmon fillet on top.
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