Matchapocherad lax med nudlar

Matchapocherad lax med nudlar

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Betygsätt detta recept:

Prova denna matchapocherade lax med nudlar och uppskatta den fina smakbalansen. Lax har en välutvecklad smak och när den pocheras i matcha träder teets uppfriskande karaktär fram. Denna rätt serveras med kalla sobanudlar och en söt-salt dressing och passar perfekt när man vill ha en lättare måltid på varma vår- och sommardagar.

Detta recept kommer från Great British Chefs

Ingredienser

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

dressing:
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

noodles:
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

Så här gör du

  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.

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