(Wild Sockeye Salmon sashimi on Cold Dressed Soba with avocado and crispy salmon skin)
1. Wild Sockeye Salmon Sashimi on cold-dressed Soba or Udon noodles
For 4 people: 1 filet Wild Caught Sockeye Salmon, skin on.
1 bundle dried noodles per person*
1-2 tbs Dijon mustard
1 tsp grainy mustard (optional)
1 inch ginger, grated
1 tbs vinegar
2-3 tbs Mirin
1 tsp good sesame oil
drizzle chili oil (optional)
½ tsp sugar
1 tbs soy sauce
Other options: chopped green onions or chives, avocado slices, shredded cucumber, etc.
1. Skin the Salmon filet and keep the skin. It is very simple to skin the filet. With a very sharp knife in one hand, grab a pinch of sea salt in the other, to use as a grip, hold the small end of the filet and slice the skin off pulling the skin toward you.
2. To crispy cook the skin, cover with sesame oil and cook at high heat on a skillet or on a hot grill. Set aside. Cut into smaller pieces when cooled and crisp on both sides.
3. Slice Wild Caught Sockeye Salmon into bite sized sashimi slices. Keep chilled.
4. Cook the noodles for less than the package states. For example, cook the Soba noodles for 4-5 minutes instead of the 6-7 minutes. The Udon should cook for 7 minutes, not 10 – 12 minutes.
5. Drain the cooked noodles and run under cold water until the noodles are completely cooled. Drain thoroughly. If not using immediately, drizzle with sesame oil to prevent sticking. Keep the noodles cooled.
6. Dressing can be made in advance. Mix all dressing ingredients together in a bowl until will emulsified.
7. You can either prepare all ingredients into one large bowl or prepare individual bowl servings. Dress the noodles and divide into bowls. Top with slices of sashimi, avocado and crispy salmon skin.
You can sprinkle sesame seeds on top, more green onions, soy, etc. Have fun with the dish.
* Look for dried Soba or Udon noodles in the noodle section of an Asian market such as Oriental Market or Sun Wah, Lucky’s, etc. Can use buckwheat or green tea Soba.
2. Blackened Wild Caught Sockeye Salmon (adapted from Alex Guarnashelli)
1 filet Wild Caught Sockeye Salmon, skin-on
1 tbs smoked paprika
1 tsp cayenne (to taste)
1 tbs fresh thyme leaves, chopped
1 tbs fresh oregano, chopped
1 tsp sea salt (or kosher)
3-4 tbs canola oil
2 lemons, zested and juiced
Mix spices and salt together in a small bowl. Place mixture on a plate and coat the salmon portions, flesh side only.
Heat cast iron skillet or grill to medium heat. If using a grill, try a grill sheet such as Cookina and add a bit of oil to the sheet.
Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes. Turn and cook until the skin becomes crispy. About 5 minutes.
Serve immediately with lemon zest and lemon juice.