6.28.2014

A Summer Smoked Salmon and Soba Salad

As it gets warmer in the desert, we start thinking of meals that are chilled or, at the very least, room temperature.

When the mercury hits 100°f (38°C), even I don't feel like cranking up the stove.

I must admit, though, that on the weekend, I have been known to crank the solar-powered air-conditioning so that I can cook some good, old-fashioned comfort food in, well, comfort!

When the weather is hot, I like to make part of our dinner in the morning before work when it's coolest to avoid heating up the kitchen when we’ll be spending time at home in the evening.

We have a very open house. The kitchen is open into the dining and living areas, and the heat from the stove and oven travels fast.

I love having the open floor plan; it makes for very comfortable and effortless entertaining. I never actually have to leave the party when I go to the kitchen to finish up. But I don’t want to make everyone hot when cooking on a summer night.

Today's recipe is a perfect summer entertaining recipe adapted from Noodles, a cookbook I posted about a couple of months ago. It was a gift from my friends Philip and Patricia, and has been a wonderful addition to my library.

I say this recipe is perfect because I made the entire thing in the morning, and was able to get home, put out some light hors d'Ĺ“uvres (some terrific seaweed products from 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!)

Just because the weather is hot, it doesn't mean that I don't want to cook or entertain. But it does mean that I approach it differently.

Roll on summer!

~ David

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. 


 

38 comments:

  1. As I sit here typing with cold and numb fingers and gorgeous fluffy slippers on my feet, 38°C sounds a little attractive. Perhaps for a couple of minutes, anyway.
    I love soba noodles. I think next time I smoke a piece of fish I may have to make this noodle dish.

    ReplyDelete
    Replies
    1. Sorry it is so cold there, but we all know it's coming. Actually, yesterday hit 41°C (106°F) - but we are pretty used to it by now. John, I think I need to start smoking my own fish (as well as poultry and meats).

      Delete
  2. David, like John said, it's freezing in Australia right now and you salad sounds exquisite! Would you mind if I made it myself and blogged it, with credit back to you, of course?

    ReplyDelete
    Replies
    1. Liz - of course you can! I am honored. I remember the first time I read one of your posts - it was a shrimp salad, and when I was making this, I actually thought of that shrimp salad and you!

      Delete
  3. PS I have the book, I should take a look at it!

    ReplyDelete
    Replies
    1. I have actually made several recipes in this book and like them a lot. Since Mark loves noodle dishes, this is a great resource for me.

      Delete
  4. This looks wonderful - such clean and refreshing ingredients. Perfectly delicious in its simplicity.

    ReplyDelete
    Replies
    1. Thanks, Padaek! The simplicity really makes this salad.

      Delete
  5. Love all of those ingredients! A perfect summer salad!

    ReplyDelete
    Replies
    1. Thanks, Mimi - and so glad you stopped by Cocoa & Lavender!

      Delete
  6. I love this recipe - how perfect for a night in on a warm evening. The second image is so beautifully photographed. Frameable.

    ReplyDelete
    Replies
    1. Thanks, Valentina! I am so pleased you like the second photo. It was a last minute choice and I am glad I used it. As we are having a lot of warm nights, this might be dinner several times in the next few months!

      Delete
  7. Hi David, this salad is right up my alley, soba noodles are my favorite and salmon is my all time favorite fish. Looking forward to your ginger coconut ice cream recipe.

    ReplyDelete
    Replies
    1. Salmon is my favorite fish, too. I just love it. Still fine-tuning the ginger coconut ice cream recipe - you may have to wait till fall, Cheri! :)

      Delete
  8. Summers in New Bern NC are pretty hot, too, and we have the humidity. This dish will be a great one to add to my list of summer survival recipes.

    ReplyDelete
    Replies
    1. I don't envy you the humidity, Penny! I like it nice and dry... But, you have such good seafood there - this should be an easy treat!

      Delete
  9. I have bookmarked this recipe for when the weather gets a bit warmer here :) I am looking forward to the recipe for the ginger and coconut ice cream that sounds right up my street..now I have to ask myself is it ever to cold to eat ice cream?

    ReplyDelete
    Replies
    1. Karen, the answer is definitely no. I have eaten ice cream at -12 degrees C with a beanie and woollen gloves on... and the benefit is that not one drop melts from your cone! Ice cream lovers unite!

      Delete
    2. There are two definite season for eating ice cream. NOW... and Five minutes from NOW. :) I love ice cream in the winter - it reminds me of summer...

      Delete
  10. This is such a perfect, light and delicious salad David! I adore soba noodles, they're such a great resilient vehicle for salad dressings and strong flavours. That hot-smoked salmon looks AMAZING. Aaron would drool if he saw this post... it's one of his very favourite things (but alas, he is at home and I am at work, getting very hungry at my desk!). I'm glad that you're surviving the hot weather... we're freezing over here!

    ReplyDelete
    Replies
    1. Maybe you should share it with Aaron, Laura! I personally think the hot weather is easier to manage than the cold weather - at least the trees aren't bare and there are lots of flowers blooming! Stay warm and keep sending good recipes!

      Delete
  11. Dear David, recipes like this are invaluable to have on hand, particularly if entertaining and just because if it is too hot for cooking during the day - I love the freshness of all the ingredients that you used, the salad sounds divine! Period.

    ReplyDelete
    Replies
    1. Thanks, Andrea! Fresh and light is the key for summer!

      Delete
  12. wow its unique nice idea chef
    Thanks for share. I really excited to read this blog. I am also from chef background and love to enjoy reading and learning new things.

    ReplyDelete
    Replies
    1. Thanks, Robin - and thanks for stopping by!

      Delete
  13. What a great salad…looks hearty and full of flavor! I love soba noodles!

    ReplyDelete
    Replies
    1. Kathy - everybody seems to love soba noodles - I wonder why we don't use them more! Have a great 4th!

      Delete
  14. D, that salmon looks awesome. Shawn usually smokes it for us at home and we freeze what's left, which usually isn't much.
    He would love this dish. I have to make it tonight.
    Tinks! xoxo

    ReplyDelete
    Replies
    1. Colette - you are so lucky to have Sean to smoke salmon for you. I have to talk to Mark about that... Let me know if you make it! xox

      Delete
  15. Uncanny, this is not the first time this has happened. Just made a cold soba noodle salad last night for the first time and was getting ready to post about it and decided to catch up on my reading after a week away... and ta daa! You made it too (before me might I add). I love your version, I will be trying it for sure.

    ReplyDelete
    Replies
    1. That is really amazing, Fiona! It is nice that great stomachs think alike! Glad you are back and look forward to your posts!

      Delete
  16. Beautiful combination of summery flavors and textures.
    A perfect treat for warmer days.

    ReplyDelete
  17. I am in the desert myself right now (Palm Springs) and we have plenty of left over salmon from dinner last night. Perhaps this is fate. However the markets here are painful

    ReplyDelete
    Replies
    1. I have only been to Palm Springs once, and never had the opportunity to shop. I guess opportunity is the wrong word, eh? I am thinking you might have trouble with the soba noodles. Maybe you could buy them from a Japanese restaurant!

      Delete
  18. Like this cool and that recipe is definitely a good I will be making them
    Private Cooking Classes Powell

    ReplyDelete

Thank you for taking the time to leave me a note - I really appreciate hearing from you and welcome any ideas you may have for future posts, too. Happy Cooking!

If you would like to receive follow-up comments, simply click the "Subscribe by E-mail" link to the right of the "Publish" and "Preview" buttons.