Salmon Sashimi Salad
Wild salmon is robust and sweet -- almost too good to spoil by cooking; here, sashimi-style slices are tucked beneath earthy soba noodles and tender pea shoots.
- Servings: 6
Source: Martha Stewart Living, June 2006
- 4 ounces soba noodles
- 1 1/2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon Asian fish sauce
- 1 teaspoon mirin (Japanese sweet rice wine)
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 2 teaspoons toasted sesame seeds
- Coarse salt
- 1 wild salmon or tuna fillet (about 1 1/4 pounds), skinned
- 3 tablespoons rice wine vinegar
- 1 tablespoon soybean oil
- 1/2 teaspoon grated peeled fresh ginger
- 3 ounces pea shoots, stems trimmed
- Freshly ground pepper
Bring a large pot of water to a boil. Add soba noodles, and cook until al dente, about 5 minutes. Drain; rinse noodles under cold running water, then set aside to drain. Whisk together the soy sauce, sesame oil, fish sauce, mirin, 1 teaspoon lemon juice, and the sesame seeds in a medium bowl; season with salt. Add noodles to bowl; toss to combine. Refrigerate sesame noodles until ready to serve.
Using a long, sharp slicing knife, thinly slice salmon crosswise (1/8 inch thick or less). Place slices in a single layer on a baking sheet lined with plastic wrap; cover with plastic wrap, and refrigerate until ready to serve (up to 8 hours).
Whisk together vinegar, remaining 1 tablespoon plus 1 teaspoon lemon juice, the soybean oil, and ginger in a medium bowl; season with salt. Add pea shoots, and toss to combine.
Place 3 salmon slices on each serving plate; season with salt and pepper. Twirl sesame noodles around a fork, and place on top of salmon, dividing evenly. Top with a mound of pea shoots.