10 boned salmon fillet portions
60mL CHEF Asian Liquid Concentrate
2 tbsp sesame oil
2 tbsp grated fresh ginger
2 tbsp Jasmine Green tea
10 portions soba noodles
3 tbsp sesame oil
3 spring onions, sliced on the angle
2 carrots, sliced into fine
3-4 bok choy, trimmed and
2 cups edamame beans
2 cups hot water
15mL CHEF Vegetable Liquid Concentrate
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.
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