Soba Bowls with Tea-Poached Salmon

by Sara Forte, featured in The Sprouted Kitchen

Published by Ten Speed Press

Introduction

Serves: 4

Soba Bowls with Tea-Poached Salmon is a guest recipe by Sara Forte so we are not able to answer questions regarding this recipe

Preheat the oven to 425℉.
In a small bowl, whisk together the sesame oil, tahini, agave nectar, lime zest and juice, tamari, and grated ginger until smooth. Set aside.
Cut the broccoli into small florets, including some of the stems. Combine the broccoli in a bowl with the olive oil, garlic, and salt and spread on a rimmed baking sheet. Roast for 15 minutes, then remove from the oven.
In a saucepan, bring 1 cup water to a gentle simmer. Turn the heat down to low, add the tea bags and peppercorns and steep for 3 minutes, then discard the tea bags. Add the mirin to the poaching liquid. Gently slide in the salmon, skin side down. Cover, and cook until the salmon is just barely cooked in the middle, 8 to 10 minutes, depending on the thickness of the fillet. If in doubt, it's better to undercook the salmon a bit rather than overcook it. Remove the salmon to a plate and flake it with a fork (you will notice a natural grain). Set aside and loosely cover with foil.
Meanwhile, bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions or until al dente.
While the noodles cook, chop the roasted broccoli. Drain the noodles. In a large bowl, toss together the warm noodles, broccoli, dressing, green onions, and half the cilantro. Divide the noodles among four bowls, top with a portion of the salmon, and sprinkle the remaining cilantro and the sesame seeds on top. Serve immediately.