Hot
Smoked Salmon, Soba and Asian Greens Salad
By FBWorld Team
Do
you like salmon and salad? Well, here's a way
to combine the two in a dish that is both tasty and healthy
as well as being ideal to serve during the summer. This
recipe will serve four people for a starter and two people
as a main course. Hope you enjoy.
Hot
Smoked Salmon
Ingredients:
1/2 pound fillet of Salmon (I used wild caught sockeye,
because the color is lovely.)
1/4 cup Kosher Salt
1/3 cup turbinado Sugar
3 tbls. Soy Sauce
2 tspn. Chinese Five Spice
Procedures:
1. Cut salmon fillet lengthwise in two
even pieces.
2.
Combine salt, sugar, say sauce and Chinese five spice
with 1 quart of warm water and stir until sugar and salt
are dissolved. Let fish sit in this brine for one hour
at room temperature.
3.
Remove fish from brine, dry it completely and place on
a rack. Put rack uncovered in the refrigerator for 12
hours.
4.
Using a stove-top smoker, smoke the salmon for about 8
minutes at a temperature in the range of 145-50 degrees.
Allow salmon to cool completely.
Soba
Noodle Salad
Ingredients:
8 oz. Buckwheat Soba Noodles
Juice of one Lemon
4 tbls. Soy Sauce
3 tbls. Mirin
2 tspn. finely grated Ginger
2 tspn. White Sugar
1 tspn. Sesame Oil
1/3 cup Warm Water, more if necessary. You want this to
be somewhat thin as it's more of a broth than a dressing.
2 cups small Tat Soi Leaves, (whole)
Procedures:
1. Prepare the soba noodles as directed
on package. Rinse with cold water. Set aside.
2.
Whisk together lemon juice, soy sauce, mirin, ginger,
sugar and sesame oil. Add water to desired strength. Toss
about half of the dressing with noodles.
3.
Divide tat soi leaves into bowls and mix with the dressed
noodles.
4.
Either leave the salmon whole and set it atop the noodles
or break it into bite-sized pieces on top of the salad.
5.
Drizzle the remaining dressing over the completed salad
and serve immediately.
Your
Best Salmon Contest Finalist!
By
cheese1227 •
Courtesy of www.food52.com
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