Monday, April 11, 2011

Soba Noodle Salad with Salmon and Avocado

Perusing through my monthly Bon Apetit Magazine, I noticed a soba noodle salad with salmon and asparagus. Having recently heard the benefits of buckwheat-based soba noodles, and learning their remarkably low point ranking on weight watchers, I was intrigued to find a way to incorporate them into my diet. Now, this dish is a weekly staple at our place, and I hope you'll enjoy it in yours. I've tweaked the Bon Apetit version a bit, but if you're curious, please check out the original at the hyperlink above. 

Ingredients: 


  • 2 tablespoons extra-virgin olive oil, or sesame oil if you have it--and save a little extra for the saucepan
  • 2 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon finely grated peeled fresh ginger
  • Fine sea salt
  • 5 1/2 ounces soba (Japanese-style noodles)*
  • 12 ounces wild salmon fillet, skinned
  • 5 ounces fresh peas
  • 1 red bell pepper
  • 4-5 mushrooms
  • 1 avocado, peeled, pitted, coarsely chopped
  • 1 teaspoon sesame seeds
  • 1/8 cup chopped cilantro
Directions:


Whisk first 5 ingredients in small bowl. Season dressing to taste with freshly ground black pepper (and a dash of Siracha if you have it)


Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and then transfer to bowl of ice water to cool. Drain that, and finally transfer to bowl of dressing, and toss to coat.


Heat additional oil in heavy medium nonstick saucepan over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe pan clean. Add chopped mushrooms and sauté for about two minutes. Add peas, mushrooms and chopped bell pepper to noodles; toss to incorporate evenly. Season to taste with pepper. Divide noodle salad among plates. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds and chopped cilantro over and serve. 




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