SalmonSoba2

Warm Salmon Soba Salad with Currant Dressing

Submitted by: Roy Harland

Bursting with color, texture and opposing elements, great salad bejeweled with tiny Zante currants.

Details

INGREDIENTS

    Dressing

    • 1 teaspoon wasabi paste or 1 tablespoon Dijon mustard
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons Japanese seasoned rice vinegar
    • Juice of 1/2 lemon
    • 2 tablespoons frozen orange juice concentrate, thawed
    • 1 tablespoon pickled ginger, minced
    • 1 cup California Zante currants
    • Salt and freshly ground pepper

    Salad

    • 3 1/2 ounce thin dried soba noodles
    • 1 tablespoon vegetable oil, divided
    • 8 skinless salmon fillets (3 ounces each)
    • Kosher salt and freshly ground black pepper
    • 2 cups mixed salad greens
    • 1/2 cup thinly sliced English cucumber
    • 1 medium green onion, sliced diagonally
    • 1 ounce piece of daikon radish, peeled and cut in matchstick-size pieces
    • Segments of 1 large orange

    PROCEDURE

    Dressing

    Combine dressing ingredients in small bowl; whisk together. Set aside. (Can be prepared a day or two ahead; kept tightly covered and stored in refrigerator until needed.)

    Salad

    Bring 4 cups of lightly salted water to a boil and cook the noodles for 3 to 4 minutes or until just tender. Cool noodles under cold running water. Toss with some of the vegetable oil and refrigerate, covered tightly, until needed.

    Season salmon with salt and pepper. Heat remaining oil in large sautépan over medium-high heat. Sauté salmon fillets for 2 to 3 minutes on each side, until desired doneness. Keep warm.

    To Assemble

    Divide and arrange a base of the greens on 8 salad plates. In mixing bowl, toss noodles, cucumbers, green onions, daikon and orange segments with half the dressing; divide and mound in center of greens. Top each salad with a warm salmon fillet and drizzle remaining dressing over fish and around the salads.

    Nutrition Facts Per Serving

    Calories 270 (28% from fat); Total Fat 8g (sat 1g, mono 5g, poly 2g, trans 0g ); Cholesterol 45mg; Protein 21g; Carbohydrate 29g; (Dietary Fiber 2g; Sugars 16g; ); Iron 2mg; Sodium 230mg; Calcium 46mg; Potassium 548mg

    This recipe is found in the following categories:

    World Flavors

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