All Recipes

Crispy Skin Salmon with Soba Noodles and Japanese Broth

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Japanese Broth, place the ingredients along with 1.5 litres of water into a medium saucepan and place over high heat. Bring to the boil then reduce heat to low and simmer for 45 minutes.
  • Strain through a fine sieve into a small saucepan and set aside. Reserve the mushrooms in a large bowl. Cover to keep warm.
  • For the Soba Noodles, place a large saucepan of salted water over high heat and bring to the boil.
  • Combine the buckwheat and plain flours in a medium sized mixing bowl and make a well in the centre.
  • Add 35ml warm water into the well and use fingertips to combine then gradually add 60-70ml water and mix until a rough dough forms.
  • Transfer the dough onto a clean work surface and knead, adding more flour or water as required to make a smooth, firm dough.
  • Cut dough into four portions. Flatten out one portion and dust each side with plain flour. Cover remaining portions with a clean, dry tea towel.
  • Pass dough through a pasta machine on the widest setting. Fold the dough in half and pass through attachment, repeating the folding process several times until is smooth.
  • Gradually decrease the setting on the pasta machine until almost the at the thinnest setting. Set aside and repeat process with the remaining portions of dough.
  • Pass the sheets of dough through the spaghetti attachment. Toss the noodles in plain flour and set aside.
  • For the Crispy Skin Salmon, place a medium, oven safe non-stick frypan over medium heat.
  • Dry the salmon skin with paper towel and season the salmon on all sides with salt.
  • Place the salmon, skin side down, into the frypan. Press on the fillets with a spatula for 1 minute then continue to cook until skin is crispy, a further 3-4 minutes.
  • Turn salmon fillets over then transfer to the oven to cook for a further 3 minutes or until cooked to your liking. Remove salmon from the frypan and set aside.
  • Once the water comes to a rapid boil, add the noodles and stir immediately to prevent them from sticking together. Cook for 30-45 seconds, strain through a colander and immediately refresh in a bowl of cold water.
  • Allow noodles to cool for 1 minute before straining again. Drizzle with sesame oil and toss with the mushrooms. Divide between four serving bowls. Top each with a portion of Crispy Skin Salmon and sprinkle with shredded nori. Finally, pour the hot Japanese Broth around the noodles and serve.

More from this episode

You might like