• 2 tbs light soy sauce
  • 2 tbs caster sugar
  • 4 x 150g skinless salmon fillets, pin-boned
  • 250g dried soba noodles
  • 200g green beans, trimmed
  • 2 oranges, peeled, thinly sliced into rounds
  • 1 green chilli, thinly sliced
  • 1 tbs toasted black or white sesame seeds

  • 2 Asian (red) eschalots, thinly sliced
  • 1/4 cup (60ml) yuzu (from Asian food shops – substitute grapefruit juice)
  • 1 tbs finely grated ginger
  • Finely grated zest and juice of 1 orange and 1 lime


  1. Combine soy sauce and sugar in a shallow dish. Add salmon and gently toss to coat. Set aside.
  2. Bring a large saucepan of water to the boil. Cook noodles according to packet instructions, adding beans for the last 3 minutes of cooking time. Drain and rinse under cold water. Set aside.
  3. Heat a non-stick frypan over medium heat. Add the salmon and cook, turning halfway, for 5-6 minutes or until golden and just cooked through.
  4. For the dressing, place all ingredients in a bowl and mix to combine. Divide beans and noodles among serving bowls. Top with salmon, orange slices, chilli and sesame seeds. Spoon over dressing and serve immediately.

This Rosé is rose gold in colour with aromas of fresh strawberries dominated by floral bouquet. Flavours of fresh red berries with a lingering texture that is clean with a nice crispness.