Soba Bowls w/Tea Poached Salmon - Roberto & Nicci

Ingredients:

1 lb. skin-on salmon fillet

3 T. toasted sesame oil

2 T. tahini

2 T. honey

1 lime, juiced and zested

3 T. soy sauce

2 inch piece of fresh ginger, peeled and finely grated

1 bunch broccoli

2 T. extra virgin olive oil

1 clove of garlic, minced

sea salt, to taste

1 T. black peppercorns

3 bags green tea

½ c. mirin

1 pkg. soba noodles

4 green onions, thinly sliced

½ c. roughly chopped cilantro

¼ c. sesame seeds

Directions:

1.     Preheat over to 425º

2.     Whisk together the sesame oil, tahini, honey, lime juice, lime zest, and ginger in a small bowl, until you have a smooth sauce.

3.     Trim the broccoli, cutting the bunch into bite-sized florets. Throw out any large, woodsy stalks. Toss the broccoli, garlic, olive oil and salt in a bowl. Transfer broccoli to a rimmed baking sheet and roast for 15 minutes.

4.     Add 1 cup water to a medium saucepan and bring to a gentle simmer. Turn the heat down to low. Add the teabags and peppercorns. Once the water has been infused  with the tea (about 3 minutes) remove the tea bags and add the mirin to the poaching liquid.

5.     Slip the salmon, skin side down, into the poaching liquid. Cover the saucepan and cook the salmon for about 8-10 minutes, or until it is just barely cooked through.

6.     Transfer the salmon to a plate and use a fork to flake it into bite-sized pieces. Keep warm while you prepare the soba noodles.

7.     Bring a large pot of salted water to a boil. Add soba noodles and cook according to the package instructions (about 6 minutes). Drain noodles and add them to a large bowl.

8.     Add broccoli, green onion and about half of the cilantro to the noodles and toss. Pour in the dressing and toss to coat.

9.     Divide noodles among bowls, top with salmon, sprinkle with cilantro and sesame seeds. Serve warm.