I’m not sure if quick cooking this summer is a reflection of my impatience of wanting to spend less time in the kitchen or wanting to experiment making good food in the least amount of time.
I have to confess that it has been challenging managing time and cooking for the last two months. With increased responsibilities and a desire to achieve our goals suddenly meant that cooking has taken a back foot. It’s a tad scary, as cooking as always been a staple in my life (or since I decided to cook seriously!). Now however, creating a fitter me seem to be the focus.
Have you ever let anything distract you from cooking?
I am very fond of this dish as it is incredibly quick to do but so delish. The noodles in particular tasted better the next day. I am pretty sure I adapted this from reading Donna Hay and possibly even Taste app. I have changed a few things of course like more chill, more soy and added toasted sesame seeds when grilling the salmon.
I have in my hurry, overcooked my salmon- usually it’s light pink in the middle. Nevertheless, I think the noodles are the winner. I think it’s something I will bring to a pot luck,gathering or serve in a bbq party setting.
Grilled Salmon with Ginger Soy Soba Noodles (Serves 4)
4 slices of fresh salmon
1 packet of Soba noodles
Shredded carrot- I used 1
1 red capsicum sliced finely
1 bunch of brocallini
1/3 cup of soy sauce
2 chii padi
knob of fresh grated ginger
1 tsp of garlic
2 tablespoons of miring
1/2 tsp of sugar
Grilled Salmon with a little oil. Cook till pink in the middle. Set aside and sprinkle sesame seeds on top. Mean while cook noodles using packet directions. When the water is boiling, quickly add brocallini.
Shake dressing in a jar. Toss warm drained noodles/carrots/capsicum/brocallini with dressing. Serve with Salmon on top.