Jasmine tea marinated salmon with soba noodles

Directions

1. In a medium saucepan, bring water and ⅔ cup soy sauce to a boil. Remove from heat; stir in the honey until dissolved. Add tea bags and ginger, and steep for 10 min. Strain marinade into a bowl and place in fridge until completely cooled, about 15 min. Add salmon to marinade, flesh side down. Marinate for a minimum of 30 min.
2. Fill a large pot with water. Bring to a boil and add sugar snap peas; leave to cook for 1½ min, then remove with a slotted spoon and set aside. Add noodles to same boiling water and cook according to package directions. Drain; rinse in cold water.
3. In a mixing bowl, whisk remaining 3 tbsp soy sauce, sesame oil, rice wine vinegar and 1 tsp vegetable oil. Toss soba noodles, sugar snap peas, tomatoes and sesame seeds in the dressing.
4. Remove salmon from marinade and discard remaining liquid. In a frying pan, heat 2 tsp oil over medium-high. Cook salmon 2 to 3 min per side, or until cooked thorough.
5. Divide soba noodle salad among 4 plates; top each with a piece of hot salmon.

• Tip:

  Marinate the night before for maximum flavour.

• 375 calories
• 28 g protein
• 32 g carbohydrates
• 16 g fat
• 47 mg calcium
• 2 mg iron
• 1059 mg sodium