Hot Smoked Salmon, Soba And Asian Greens Salad

Name: Hot Smoked Salmon, Soba And Asian Greens Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hot smoked salmon; 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.; 2 cups small tat soi leaves, whole

Servings: persons

Hot smoked salmon
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.
2 cups small tat soi leaves, whole

1
Cut salmon fillet lengthwise in two even pieces.
2
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.
3
Remove fish from brine, dry it completely and place on a rack. Put rack uncovered in the refrigerator for 12 hours.
4
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.
5
Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.
6
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.
7
Divide tat soi leaves into bowls and mix with the dressed noodles.
8
Either leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.
9
Drizzle the remaining dressing over the completed salad and serve immediately.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Hot smoked salmon, 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, and more.

Yes, Hot Smoked Salmon, Soba And Asian Greens Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!