Salmon and Leek Ramen

British Leeks
  • Olive oil, for frying
  • 4 x 130g salmon fillets
  • 8 fresh shiitake mushrooms, chopped roughly
  • 2 pak choi, chopped roughly
  • 2 british leeks, washed and thickly sliced, outer leaves removed
  • Soba noodles, boiled and drained
British Leeks

For the broth

  • 15g dried shiitake mushrooms
  • 4 stalks of lemongrass, outer leaves removed, chopped roughly
  • 2 garlic cloves, crushed
  • 50g fresh ginger, peeled, sliced and crushed
  • 2 tomatoes, halves
British Leeks

Make salmon part of your weekly diet to get those all-important omega 3’s!

  • First, make the broth. Put the dried shiitake mushrooms in a saucepan with 1 litre (1 pints) of water. Bring to the boil, then gently simmer for 5 minutes to release the flavour. Add the lemongrass, garlic, ginger and tomatoes and stir to mix. Simmer gently for a further 15 minutes. Remove from the heat and leave to infuse for 30 minutes. Season to taste. Pass through a sieve to remove the aromatics and set aside, ready to reheat for serving.
  • Heat a large frying-pan over a medium-high heat with a generous splash of oil. Place the salmon fillets in the pan skin side down and cook for about 3 minutes or until crisp. Turn the fish over and cook for a further minute or so. Take off the heat and allow to rest.
  • Meanwhile, heat the broth back up to the boil. Add the fresh shiitake mushrooms, pak choi and leek and allow to cook through.
  • To serve, place a portion of soba noodles in a bowl, add the broth with the vegetables over the noodles and place a salmon fillet on top of the noodles. Serve immediately.