1/2 glass of dark soy sauce
2 courgettes
3 tbsp breadcrumbs
1 tbsp chia seeds
1 tbsp buckwheat
EVO oil
Salt&pepper to taste
50g soba
Preparation
Marinate the salmon fillets in the sake and soy sauce for over 1h, turning every 20minutes.
Finely grate the courgettes using a cheese grater and cook in a frying pan with some EVO oil, salt and pepper.
Once the courgettes are tender, add the breadcrumbs, chia seeds and buckwheat; keep cooking, stirring regularly until the mix has lost its water and start getting a little sticky to the pan. Set aside.
Preheat a frying pan and pour in the salmon fillets with the marinatuta. Place a lid and keep for 10 minutes turning sides regularly.
In the meantime, wash the soba under cold running water and then cook them in boiling water (no salt added) for 5 minutes. Once ready, drain and cooked down under cold running water.
Set aside.
Once the salmon fillets are ready start plating the courgette mix, the soba and last the salmon fillets.