Noodles con salmone al matcha

Noodles con salmone al matcha

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Appreciate the beauty of flavour balance with these matcha-poached salmon noodle bowls. Salmon has a rich savoury flavour, and poaching it in matcha green tea allows the refreshing qualities of the matcha to cut through the richness of the salmon. Served with cold soba noodles and a sweet/savoury dressing, this dish would make an ideal lighter meal on warm spring or summer days.

Recipe courtesy of Great British Chefs.


2 salmon fillets, skin-on
250ml water
1 tsp matcha
1 pinch chilli flakes
1/2 tbsp black peppercorns
50ml mirin

1 tbsp sesame oil
1/2 tbsp groundnut oil
1 tsp honey
1 lime, juice and zest
1 tbsp soy sauce
1 tbsp fresh ginger, grated

150g soba noodles
150g edamame
4 spring onions, finely chopped
4 tbsp coriander, roughly chopped
1 avocado, peeled, de-stoned and sliced
2 tbsp sesame seeds, toasted

to serve:
2 lime wedges


  1. Begin by poaching the salmon. Bring water to the boil in a large saucepan and add matcha, chilli flakes, and peppercorns. Whisk well, then reduce the heat to low. Leave to infuse for 4 minutes, then stir in the mirin. Place salmon in the liquid, skin-side down. Cover and cook over a low heat until salmon is just cooked and still slightly translucent in the middle (around 4–5 minutes – salmon will continue to cook after being removed from heat). Remove pan from heat and set aside.

  2. Meanwhile, make the dressing by whisking all dressing ingredients together in a bowl. Place in fridge until ready to serve.
  3. Bring a large saucepan of water to the boil and add the soba noodles. Cook for 3 minutes, then add edamame beans and cook for a further 2 minutes, until both noodles and beans are just al dente. Drain, rinse under cold water, and leave to drain again.
  4. Mix noodles in a large bowl with spring onions and coriander. Toss with the dressing.
  5. Divide noodles between 2 bowls and garnish with avocado slices. Flake the salmon fillets and divide between the bowls. Scatter with sesame seeds and coriander. Serve immediately with lime wedges on the side.