For the rub

• 1 t matcha
• 1 T brown sugar
• 1 t ginger
• 1 T sesame seeds
• 1 t salt
• 1 t Chinese 5 spice
• zest of one lime
• 200g fresh Norwegian salmon
• 1 T olive oil

For the soba noodles

• 120g of soba noodles
• ¼ cup rice wine vinegar
• 1 T sesame oil
• 1 T caster sugar
• 1 clove of garlic
• 1 t grated ginger
• 2 spring onions
• ¼ cup of loosely packed coriander leaves

Mix the matcha, sugar, spices and zest. Place the salmon skin side down and press the rub evenly on top of it, forming a crust. Heat a non stick pan over a medium heat and sear the salmon, skin side up, for 2 – 3 minutes, making sure you don’t burn the fish. Flip over and cook for a further 3 minutes or until just cooked through. While cooking the soba noodles according to the packaging’s instructions, whisk the dressing together. Toss with the noodles, spring onions and coriander. To serve, slice the warm salmon and piled on top of the soba noodles. SERVES 2   READ MORE: Sushi gets a new roll Beef up your stew SA wine with Spanish flair