CRISPY SALMON WITH BLACK BEAN AND SOBA NOODLES

Steps

1. a medium pot of salted water to the boil.
2. In a small bowl, mix together black bean sauce, sesame oil, lemon zest and juice, water and sriracha. Set aside. Pat salmon dry with paper towels and remove any pin bones. Heat a small, dry, fry-pan on medium heat.
3. While pan heats, place salmon on a chopping board, skin-sidedown, drizzle with a little olive oil and sprinkle with salmon crust, pressing down lightly to adhere. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy.
4. Flip salmon and cook a further 2 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 3 minutes. Reserve pan. While salmon cooks, place soba noodles in pot of boiling water and cook for 3–4 minutes, until just tender. Drain well and drizzle with oil to prevent sticking.
5. While salmon rests, heat a drizzle of oil in reserved pan on medium heat. Add ginger, garlic, broccoli and peas and stir-fry for 1-2 minutes, until bright green and tender and starting to brown. Add black bean sauce mixture and simmer for 1-2 minutes, until thickened slightly.
6. Toss spinach and drained soba noodles through broccoli mixture.
7. place black bean and soba noodles into a bowl and top with crispy salmon. Drizzle over any remaining black bean sauce.