Salmon Soba with Caramelised Lemon

        

          A medley of textures and  flavours gives this salmon dish a light, delicate balance that pleases.

1 tsp oil

165 g salmon fillet

4 g plain flour

3 tbsp ginger sweet soy sauce

70 g soba, blanched and well-oiled

50 g (1/2 stalks) broccoli

5 pcs sweet peas, diagonally sliced

3 pc lemons, caramelised and sliced

1/2  tsp olive oil, to glaze

3 purple shiso leaves, to garnish

3 daikon leaves, to garnish

Ginger ponzu sauce

2 tbsp mirin sauce

7 tbsp shoyu sauce

2-inch pc young ginger, grated

1 tsp corn starch

1 ) Preheat oven at 175°C

2 ) To prepare ginger ponzu sauce: Add mirin and shoyu sauce and ginger into a pot.  Bring to a boil,  reduce heat and simmer to a reduce reduce by half.  Thicked sauce with corn starch.  Set aside          

3) Heat up oil in a pan. Meanwhile, pat salmon dry and coat the skin-side with plain flour to prevent it from sticking to the pan. Place it in the pan and sear it.

4) Once skin is golden brown, turn  and finish cooking it in the oven for a further 4 minutes.

5) Mix the soy sauce with the blanched soba.

6) Assemble the soba in the pasta coupe plate, place the cooked salmon on top and then add the blanched broccoli and sweet peas. Drizzle with olive oil.

 7 ) Garnish with purple shiso and daikon leaves and cararmelised lemon slices and serve