SeaSnax) and take time to enjoy our guests for the evening. I finished the meal with a mango and avocado salad dressed with honey and lime, followed by a wonderful ginger-coconut ice cream, which I also made in advance. (Recipe coming soon!)
Smoked Salmon and Soba Noodle Salad
Adapted from NOODLES by Vicky Liley
1/4 cup lime juice
2 teaspoons freshly grated ginger
2 teaspoons Asian sesame oil
2 tablespoons mirin
1 English cucumber, or 4 Persian cucumbers
6 scallions, sliced diagonally into 1-inch pieces
8 ounces soba noodles
8 ounces smoked salmon, flaked
1 cup fresh cilantro leaves
lime wedges for serving
Combine the lime juice, ginger, sesame oil, and mirin on a bowl and whisk well. Set aside.
Peel the cucumber and discard skins. Using the peeler, make lengthwise peels while turning the cucumber, in effect, making wide cucumber noodles. When you get to the seeds, stop peeling. Discard the seeds, and set cucumber noodles aside.
Bring a large pot of water to a boil. Salt lightly.
Blanch the scallions for 30 seconds to 1 minute. Remove from water with a mesh strainer and set aside to cool.
Cook noodles as directed on the package in the same water. Drain and allow to cool.
In a bowl, combine cooled noodles, reserved cucumber noodles, blanched scallions. flaked salmon, and cilantro leaves. Add dressing and toss gently.
Divide among 4 chilled plates, and serve with lime wedges.