Salmon and soba

salmon and soba with leek salsa
serves 4 (this is an easy dish to cook for a larger number of people as well)

4 fillets of salmon (with skin on - remember it's full of omega fatty acids)
1 package of soba noodles (buckwheat)
fresh or frozen peas
1/2 large leek
1 red capsicum
3 cloves garlic (finely chopped)
1 2 inch knob of ginger (grated)
2 tbsp miso paste
2 tsp tamari (or soy/ponzu sauce)
1/2 bunch fresh dill
1/2 lemon (juiced)
fresh red chili (dried is fine)
olive oil
sesame oil (for adding to salsa at end)
white wine (something dry like chardonnay - and some that you would drink)

To start with the salsa use a saucepan or small pot. Slice or dice the leeks and fry in olive oil on medium heat. You want to sweat the leeks and not burn them (add a little salt to prevent them burning). Once the leeks have become a little soft, add in ginger and garlic, cook 1-2 minutes. While this happening, add some hot water to dissolve miso paste (start with 1 cup). Once dissolved, add into the pot. Add in tamari, diced chilis, 1 tbsp chopped dill and lemon juice. Once mixed take off heat and keep aside. Add just 1-2 drops of sesame oil (really just a little goes a very long way)

For the soba, follow instructions on package (very easy!) and make sure not to overcook as they'll turn to mush and lose their great texture. Strain and keep aside at room temperature.

For the salmon, in a large pan - pan fry skin side down in a little olive oil. Make sure pan is hot to ensure crispy skin. Cook for a few minutes on each side. A way to tell if salmon is just cooked and not overcooked is you will see the sides emit a whitish colour. Keep side once cooked.  In same pan, add a little white wine to deglaze and add chopped capsicum and peas (and any other vegetables you might have). To assemble, mix soba with peas and capscium and white wine reduction. Put salmon on top and pour a little of the leek salsa on top. Garnish with dill sprig and there you have it...a little gourmet meal for a regular night at home. So good.