Matcha-poached salmon noodle bowls with edamame, sesame and avocado

25 minutes


Matcha-poached salmon

  • 2 salmon fillets, skin-on
  • 250ml of water
  • 1 tsp matcha
  • 1 pinch of chilli flakes
  • 1/2 tbsp of black peppercorns
  • 50ml of mirin


  • 1 tbsp of sesame oil
  • 1/2 tbsp of groundnut oil
  • 1 tsp honey
  • 1 lime, juice and zest
  • 1 tbsp of soy sauce
  • 1 tbsp of fresh ginger, grated


  • 150g of soba noodles
  • 150g of edamame
  • 4 spring onions, finely chopped
  • 4 tbsp of coriander, roughly chopped
  • 1 avocado, peeled, de-stoned and sliced
  • 2 tbsp of sesame seeds, toasted

To serve

  • 2 lime wedges


Begin by poaching the salmon. Bring the water to a boil in a large saucepan and add the matcha, chilli flakes and peppercorns. Whisk well, then reduce the heat to low. Leave to infuse for 4 minutes, then stir in the mirin
Place the salmon in the liquid, skin-side down. Cover and cook over a low heat until the salmon is just cooked and still slightly translucent in the middle (around 4–5 minutes should do – it will continue to cook once you turn off the heat). Remove the pan from the heat and set aside
Meanwhile, make the dressing by whisking all of the ingredients together in a bowl. Place in the fridge until ready to serve
Bring a large saucepan of water to the boil and add the soba noodles. Cook for 3 minutes, then add the edamame beans and cook for a further 2 minutes, until both noodles and beans are just al dente. Drain, rinse under cold water and leave to drain again
Mix the noodles in a large bowl with the spring onions and coriander. Toss with the dressing
Divide the noodles between 2 bowls, then garnish with the avocado. Flake the salmon fillets, divide between the bowls and scatter with the sesame seeds. Serve immediately with lime wedges on the side