Another delicious recipe from Chef Nancy!
Soba Noodle Salad
1 lb soba (I used a buckwheat one)
1/4 cup soy sauce
3 Tbs sesame oil
2 Tbs rice vinegar
2 tea. sugar
1 tea. chile garlic sauce
1 red bell pepper, julienned
1 cup sliced scallions, divided
2 carrots, julienned
Cook noodles according to package directions. Rinse with cold water and set aside to drain well.
In a small bowl, mix soy sauce, sesame oil, vinegar, sugar and chile garlic sauce . In large bowl, toss noodles with sauce to coat well. Marinate at least 2 hours and up to 24 hours in refrigerator, tossing occasionally.
Stir in red bell pepper, 2/3 scallions and carrots. let stand at room temperature up to 2 hours, tossing occasionally. Mound noodles on top and scatter remaining scallions over noodles. Top with seared salmon.
Serves 8
Miso-Sake Salmon
8 (6 oz) skinless salmon fillets
1/2 cup mirin
1/2 cup sake
2 Tbs soy sauce
2 Tbs rice vinegar
1/4 cup white miso
2 Tbs brown sugar
vegetable oil for searing
Combine mirin, sake, soy, vinegar, miso and brown sugar to make a marinade. Coat salmon fillets with the marinade, cover and refrigerate for 12-24 hours. Longer than 24 hours and the fish may be too salty.
A few few hours before you are ready to serve, prepare the noodle salad and set aside. Salad is best if you make it at least 2 hours in advance.
Heat vegetable oil in a non-stick skillet until just starting to smoke. Remove salmon from marinade and wipe off excess. Sear salmon over medium-high heat until well browned on each side and fish is just cooked through, about 5 minutes per side. Serve salmon with noodle salad.
Soba Noodle Salad
1 lb soba (I used a buckwheat one)
1/4 cup soy sauce
3 Tbs sesame oil
2 Tbs rice vinegar
2 tea. sugar
1 tea. chile garlic sauce
1 red bell pepper, julienned
1 cup sliced scallions, divided
2 carrots, julienned
Cook noodles according to package directions. Rinse with cold water and set aside to drain well.
In a small bowl, mix soy sauce, sesame oil, vinegar, sugar and chile garlic sauce . In large bowl, toss noodles with sauce to coat well. Marinate at least 2 hours and up to 24 hours in refrigerator, tossing occasionally.
Stir in red bell pepper, 2/3 scallions and carrots. let stand at room temperature up to 2 hours, tossing occasionally. Mound noodles on top and scatter remaining scallions over noodles. Top with seared salmon.
Serves 8
Miso-Sake Salmon
8 (6 oz) skinless salmon fillets
1/2 cup mirin
1/2 cup sake
2 Tbs soy sauce
2 Tbs rice vinegar
1/4 cup white miso
2 Tbs brown sugar
vegetable oil for searing
Combine mirin, sake, soy, vinegar, miso and brown sugar to make a marinade. Coat salmon fillets with the marinade, cover and refrigerate for 12-24 hours. Longer than 24 hours and the fish may be too salty.
A few few hours before you are ready to serve, prepare the noodle salad and set aside. Salad is best if you make it at least 2 hours in advance.
Heat vegetable oil in a non-stick skillet until just starting to smoke. Remove salmon from marinade and wipe off excess. Sear salmon over medium-high heat until well browned on each side and fish is just cooked through, about 5 minutes per side. Serve salmon with noodle salad.
