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hot smoked salmon, soba and asian greens salad

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Salmon

Hot Smoked Salmon, Soba and Asian Greens Salad

I got hooked on hot-smoked salmon while living in England where my corner fishmonger sold me some of his personally recommended local stuff. I had to limit myself to buying this only once a week. It was sweet and salty, firm and creamy all at the same time.

Ingredients

  • 1/2 pound fillet of salmon (I used wild caught sockeye, because the color is lovely.)
  • 1/4 cup cup kosher salt
  • 1/3 cup turbinado sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons Chinese Five Spice
  • Soba noodle salad
  • 8 ounces buckwheat soba noodles
  • Juice of one lemon
  • 4 tablespoons Soy Sauce
  • 3 tablespoons Mirin
  • 2 teaspoons finely grated ginger
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil
  • 1/3 cup warm water, more if necessary. You want this to be somewhat thin as it’s more of a broth than a dressing.

Directions

  • Cut salmon fillet lengthwise in two even pieces.
  • Combine salt, sugar, say sauce and Chinese five spice with 1 quart of warm water and stir until sugar and salt are dissolved. Let fish sit in this brine for one hour at room temperature.
  • Remove fish from brine, dry it completely and place on a rack. Put rack uncovered in the refrigerator for 12 hours.
  • Using a stove-top smoker, smoke the salmon for about 8 minutes at a temperature in the range of 145-50 degrees. Allow salmon to cool completely.
  • Soba noodle salad
  • Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.
  • Whisk together lemon juice, soy sauce, mirin, ginger, sugar and sesame oil. Add water to desired strength. Toss about half of the dressing with noodles.
  • Divide tat soi leaves into bowls and mix with the dressed noodles.
  • Either leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.
  • Drizzle the remaining dressing over the completed salad and serve immediately.

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