Ingredients
- 1 Salmon fillet
- 3 tbsp Teriyaki sauce
- 1 Shallots
- 2 cloves garlic
- 1 spring onion
- 1 red chilli
- 1bsp fresh ginger
- 1tbsp XO sauce
- Chinese broccoli
- Dried shallots
- Coriander
- 2tbsp Vegetable oil
- 1tsp Sesame oil
Method
- Prepare a pot with rapid boiling water. Once boiling, place your organic soba noodles in for 4 minutes and use a collinder to strain. Run your noodles through cold water to stop them from cooking and sit on the side.
- Pre heat a pan on medium heat, with 1sp of vegetable oil. While the noodles are cooking, roughly chop your chinese broccoli removing the stems. Once ready place in the pan until you can pierce a fork through them easily, then set aside.
- Prepare you XO addition by slicing your shallots, spring onions, ginger and garlic. Once your Chinese broccoli is done, add another 2tsp of vegetable oil and add your XO addition to the pan.
- Avoid burning the garlic, sauté until shallots are translucent. Then add 1tbsp of your XO sauce until you can smell the aromatics.
- Remove your XO addition to a small bowl and leave on the side.
- Place the remaining vegetable oil in the pan, once hot add your salmon and cover with a lid. Cook for 6 minutes each side on low heat.
- While your salmon is cooking. Roughly chop your red chilli and remaining parts of your spring onion and place on the side to garnish.
- Once your salmon is done, turn off the heat and add 3tbsp of your teriyaki sauce to the pan, ensuring you coat the salmon without burning the sauce.
- Start plating your bowls, starting with your soba noodles, adding your Chinese broccoli, salmon and XO addition on top. Drizzle an tsp of sesame oil on top. Add condiments to your liking with the chilli, spring onions, coriander and dried shallots. Enjoy!
Product used in recipe
- Hakubaku - Hakubaku Organic Soba
- Obento - Teriyaki Marinade
- Yeo's - Pure Sesame Oil
