SALMON SOBA WITH GINGER CITRUS DRESSING

SERVES 4

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

Combine soy sauce and sugar in a shallow dish. Add salmon and gently toss to coat. Set aside.

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.

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.

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.