After a beautiful afternoon of canoeing on the river, watching the sunset, I was pretty happy to discover that I had all the ingredients at home to make this delicious, healthful salad. I love the slippery texture of soba noodles with the crunch of fresh vegetables and sesame seeds. The salmon adds just the right amount of protein while the dressings are sweet and tangy.
To make it vegetarian you could replace the salmon with some tofu; omit the fish sauce from the dressing and marinate and fry some firm tofu.
2 large salmon fillets, skin on
1 packet soba noodles, cooked to packet directions
1 large carrot, julienned
1/4 white cabbage shredded
1 packet endamame beans, blanched
1/4 cup finely chopped mint
2 tablespoons of black sesame seeds
4 tablespoons white sesame seeds, toasted
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1 tablespoon peanut butter
1 teaspoon lime juice
Pickled ginger and wasabi paste to serve
Miso glazed pumpkin
1 small butternut pumpkin, cut into 1 cm thick triangles
3 tablespoons white miso paste
1 tablespoon rice wine vinegar
1 tablespoon oyster sauce
1 teaspoon brown sugar
1/2 teaspoon sesame oil
salt and pepper
To make sesame dressing combine ingredients in a mortar and pestle and grind to form a paste.
Place salmon in a bowl with a few tablespoons of sesame paste and marinate for about 30 mins.
Pre-heat oven to 180 degrees celcius.
Combine, noodles, vegetables and mint in a large bowl with a couple of tablespoons of sesame dressing and gently toss to combine.
Roast salmon, skin side down for about 20mins or until just cooked. Pull salmon apart into chunks and toss through with the salad. Check for seasoning and add more dressing if necessary. Sprinkle with black sesame seeds.
To make miso glazed pumpkin, combine all ingredients in a bowl and mix to combine. Heat a grill pan over medium heat. sprinkle with sesame oil. In batches, place pumpkin in a single layer and brush with miso mixture. Turn and brush other side, cook until just tender. Repeat with remaining pumpkin.
Serve salad with pumpkin on the side as well as pickled ginger and wasabi paste.