Quick-cured salmon with Japanese soba noodle salad

Quick-cured salmon with Japanese soba noodle salad

By
From
Taste of Australia
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Stuart Scott

Australia began farming Atlantic salmon in Tasmania in the early 1980s, giving many people their first chance to try this fantastic fish. Our nearby cousins in New Zealand grow a different species of salmon called king salmon (originally chinook), which is also grown in pristine cool waters. Both types are popular in restaurants but can be so easily prepared at home.

Ingredients

Quantity Ingredient
125g soba noodles
1 tablespoon extra-virgin olive oil
3 spring onions, sliced diagonally
150g mixed mushrooms, thinly sliced if necessary
100g snow peas, thickly sliced
1 tablespoon sake
1/4 cup basil leaves
1/4 cup coriander leaves

Quick-cured salmon

Quantity Ingredient
1 tablespoon caster sugar
3 teaspoons sea salt flakes
200g salmon, pin-boned and skinned

Japanese dressing

Quantity Ingredient
1 teaspoon wasabi paste
2 tablespoons sliced pickled ginger
1 garlic clove, finely chopped
2 tablespoons ponzu sauce
1 teaspoon sesame oil

Method

  1. For the quick-cured salmon, combine the sugar and salt in a medium bowl, add the salmon and gently toss until well coated. Cover with plastic wrap, weight down (a plate topped with tins or jars works well) and set aside for 1 hour. Drain well, brushing off the excess salt, and slice thinly.
  2. While the salmon is curing, cook the soba noodles in boiling salted water according to the packet instructions until just tender. Drain well and rinse with cold water.
  3. Combine the Japanese dressing ingredients in a small bowl, mix well and set aside.
  4. Heat the olive oil in a large frying pan over high heat and sauté the spring onions, mushrooms and snow peas for 2 minutes or until starting to soften. Add the soba noodles and Japanese dressing and toss over high heat for 2 minutes until the noodles are warm.
  5. Serve the salmon on a bed of noodles, sprinkled with sake, if using, torn basil and coriander leaves.

Wine

  • The rich, luscious flavours of salmon respond well to an elegant, cool-climate chardonnay, which can also handle the Asian flavours. Alternatively you could try a rosé.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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