Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Seared Salmon Soba Noodle Salad
By: Tim Hickox
Ingredients
- Soba Noodles
- Roasted Sesame Kewpie
- Sliced Pickled Ginger
- Salmon
- Shiitake Mushroom
- Sesame seeds
- Broccolini
- Eggplant
- Obento Yaki Nori
- Kewpie
Product used in recipe
- OBENTO - YAKI NORI FOR SUSHI
- HAKUBAKU - ORGANIC SOBA NOODLES
- KEWPIE - JAPANESE DRESSING ROASTED SESAME
- KEWPIE - MAYONNAISE
Method
- Prepare the vegetables. Turn the oven to 180 degrees. Cut up the vegetables in chunks. Pop eggplant in a tray and drizzle with olive oil. Add the shiitake and broccolini after 20 minutes and leave for another 10.
- Cook the soba noodles. Bring a pot of water to the boil and cook the soba noodles according to packet instructions (usually 4–5 minutes). Drain and rinse well under cold water to stop the cooking and remove excess starch. Set aside.
- Sear the salmon. Heat a pan until hot, add oil, and sear the salmon skin-side down first (if skin-on) until crispy. Flip and cook until just done in the centre. Rest for a minute, then gently flake into large pieces.
- Assemble the saladIn a large bowl, combine: Soba noodles, Roasted Sesame Kewpie sauce, Cooked vegetables. Gently toss until everything is lightly coated.
- Finish & serve. Top with seared salmon flakes, sprinkle generously with sesame seeds, crunched up Yaki Nori sheets and kewpie. Add extra pickled ginger if you like a bit of bite.
