Cold noodles with a Tea-rub Salmon
- Ingredients:
- 75 grams Wide japanese noodles, cooked 98cal.
- 1/2 tsp Mirin 10 cal.
- 1/2 tsp Sushi vinegar 10 cal.
- 1 tsp Toasted sesame oil
- Whole flax seeds
- 2 ounces Salmon fillet rubbed with tea/salt/seaweed mix 103 cal.
- 20 gm Jicama slices soaked in vinegar and sugar syrup mix 8 cal.
- 3 Strawberries 4 cal.
- 5 Grapes 12 cal.
Make noodles according to package, rest in ice water when done. Drain and toss with mirin, sushi vinegar and sesame oil. Sprinkle with flax seeds. Keep cold, place in bowl set into ice.
In food processor or using mortar and pestle, grind tea leaves with equal parts sea salt and dried seaweed. Rub mixture into salmon filets, rest for several minutes and then grill over medium flame.
Peel and slice jicama thin and soak in salted ice water for 5 minutes. Transfer to bowl and toss with a light sugar syrup and vinegar.
Add a few ice cold grapes and halved strawberries.
284 calories. 32g carbs, 9g fat, 18g protein.
I like that trick with the Jicama
Thank you John, it really brings out the subtle flavor. Japanese meals have a variety of crunchy, crisp pickles with meals so the Jicama made sense.