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Piccolo Cherry Tomato – September
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Ingredients

  • 250 g (9 oz) salmon fillet
  • 2 tbsp teriyaki sauce
  • 1 tsp mirin
  • 1 tsp sake
  • 160 g (5 1/2 oz) soba noddles
  • 60 g (2 1/2 oz) spring onions, sliced
  • salt and freshly ground black pepper

Method

  1. Cut the salmon into large cubes. Mix together the teriyaki sauce, mirin and sake and pour over the salmon. Leave to marinate for 20 minutes.
  2. Meanwhile, soak 4 bamboo skewers in water so that they don’t burn when cooked, and cook the soba noodles in a pan of boiling salted water according to the packet instructions.
  3. Preheat the oven 220C/425F/Gas 7. Thread the salmon cubes onto the bamboo skewers. Bake the salmon skewers in the oven for 8 minutes
  4. Fold the spring onions through the noodles and season to taste. Place the salmon skewers on top of the noodles and serve.

VARIATION: Saute the spring onion with a handful of beansprouts, stir in 1 tablespoon of teriyaki sauce and toss with the cooked noodles.

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