Ginger-Soy Salmon with soba noodle salad

Name: Ginger-Soy Salmon with soba noodle salad
Yield: Serves 4
Cuisine: American
Ingredients: ½ cup (25 g) loosely packed daikon radish (kaiware) or sunflower sprouts (optional); ¼ cup (60 ml) sake or dry white wine; 2 tablespoons sugar; 3 tablespoons peeled and finely chopped fresh ginger; 3 tablespoons finely chopped green onion, including some green parts; ¼ cup (60 ml) mirin; Kosher salt; Four 5- or 6-ounce (140- or 170-g) wild salmon fillets with skin, pin bones removed; Grated zest and juice of 1 small lemon; ¼ cup (60 ml) dashi or chicken stock; 2 tablespoons seasoned rice wine vinegar; 1 tablespoon soy sauce; 2 teaspoons toasted sesame oil; ⅓ cup (75 ml) canola or other neutral oil; 2½ tablespoons white (shiro) miso; 2 cups (280 g) peeled, seeded English or Kirby cucumbers, sliced on an angle; 4 ounces (115 g) dried soba noodles; 1 tablespoon chopped sweet pickled ginger; ⅓ cup (20 g) green onions, white and green parts, thinly sliced on the diagonal; Japanese seven-spice powder (Togorashi); ¼ cup (60 ml) soy sauce; 1 tablespoon toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The soy marinade in this dish works equally well with halibut, cod, or sea bass. The fish can be served hot or at room temperature and is terrific with the accompanying soba noodle salad. It can also be served on its own, with rice and vegetables, or cut into chunks and served over dressed greens as a salad. Roasting the salmon is a quick and easy method, but if you like you can also grill or broil it.

Ingredients

Americas
United States
Pescatarian
California

Ingredients

Method