Ingredients

1t matcha

1T brown sugar

1t ginger

1t salt

1t Chinese five spice

1T sesame seeds

zest of one lime

200g fresh Norwegian salmon

1T olive oil

120g soba noodles

for the soba noodle dressing

¼ cup rice wine vinegar

1T sesame oil

1T caster sugar

1 clove of garlic

1t grated ginger

2 spring onions, chopped

¼ cup of loosely packed coriander leaves

To make the rub, combine the matcha, sugar, spices, sesame seeds and zest. Place the salmon skin side down and press the rub evenly on top of it to form a crust. Sear the salmon, skin side up, in a nonstick pan over medium heat, for two to three minutes. Turn and cook for a further three minutes.

While cooking the noodles according to the instructions on the packaging, whisk together the sesame oil, sugar, garlic and ginger. Toss with the noodles, spring onions and coriander.

To serve, slice the warm salmon and pile on top of the soba noodles. SERVES 2