I’M A HUGE SAL­MON LOVER, SO I’M AL­WAYS LOOK­ING FOR NEW WAYS TO PRE­PARE AND SERVE IT. HERE I’VE TEAMED IT WITH NORI. ITS SALTY SEA FLAVOUR WORKS PER­FECTLY WITH THE SUC­CU­LENT RICH FISH. IT'S ALL SERVED ON A FRESH, GINGERFLAVOURED BED OF SOBA NOO­DLES AS THE

IN­GRE­DI­ENTS

Haven Magazine - - Front Page -

• 4 nori sheets, torn into pieces • 1 tea­spoon freshly ground black pep­per • • 2 tea­spoons sweet pa­prika • • • • 200g broc­col­ini, cut into bite-sized pieces • • 2 spring onions, thinly sliced • 200g snow peas, trimmed and thinly sliced • • 180g soba (buck­wheat) noo­dles • 1 ta­ble­spoon sesame seeds • 1 ta­ble­spoon black sesame seeds • 1 ta­ble­spoon ex­tra vir­gin olive oil • Gin­ger and sesame dress­ing • • 1 ta­ble­spoon ex­tra vir­gin olive oil (prefer­ably

• 2 tea­spoons sesame oil • 2 ta­ble­spoons brown rice vine­gar • 1 ta­ble­spoon tamari

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.