Tea Smoked Salmon with Soba Noodles and Greens

Tea smoked salmon with ginger glaze served with soba noodles and a warm sesame dressing, garnished with seaweed
Product: CHEF® Liquid Concentrate Fish

Serves: 10

10 boned salmon fillet portions
60mL CHEF Asian Liquid Concentrate
2 tbsp sesame oil
2 tbsp grated fresh ginger
2 tbsp Jasmine Green tea
Wood chips

10 portions soba noodles
3 tbsp sesame oil
3 spring onions, sliced on the angle
2 carrots, sliced into fine
julienne strips
3-4 bok choy, trimmed and
leaves separated
2 cups edamame beans
2 cups hot water
15mL CHEF Vegetable Liquid Concentrate

Garnishing Ideas

Black sesame seeds


Marinate salmon portions in combined CHEF Asian Liquid Concentrate, sesame oil and ginger for at least 2 hours.

Place wood chips in the base of a large wok or similar and sprinkle with tea leaves. Fit a wire rack just above the wood chips and arrange the salmon on the rack skin side down.

Cover the top of the wok tightly with a lid or foil and cook for 10-12 minutes over a medium heat until smoky and salmon has just set. Allow to cool for 10 minutes and let the smoke settle.

For the noodles, simmer in boiling water for a few minutes until tender then drain. Heat sesame oil in a large pan and sauté spring onions, julienne carrots, bok choy leaves and edamame beans for a few minutes then toss in noodles and combined water with CHEF Vegetable Liquid Concentrate.

Serve smoked salmon on noodles then spoon over pan juices and garnish with seaweed and black sesame seeds.

Chef Tips

The salmon could also be oven roasted or pan seared

Substitute the soba noodles with pasta or vegetable noodles

Add fresh chilli, lime zest and toasted sesame as extra garnishes

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