Salmon and Soba and Soy Beans, oh my !

 

This is one of those recipes that I wanted to try as soon as I saw it !
I knew I would love it ... and I was right !!

This is so delicious.

My family

agrees.

I didn't dress the salad, as the dressing had wasabi in it and I thought it might be a bit spicy for the kids.  Jono (10) did try it though and said it wasn't too spicy.  But, he didn't dress his salad with it.  The kids just had straight soy sauce as their dressing.

I made a few changes to the original recipe too.  It said it served two and I was feeding four so I added a bed of spinach, cooked more noodles and did more salmon.  I reduced the amount of edamame, mostly because I got tired of shelling them, but also because one cup seemed like enough. Also, I used cooked edamame that had been frozen and thawed.  Oh, and I reduced the amount of wasabi in the dressing.  Here's how I did mine ...

1 nice piece of sashimi grade salmon, sliced

250g soba noodles

1 cup cooked edamame (soy beans), shelled

1 cup watercress, leaves trimmed and washed

2 cups baby spinach leaves, washed

6 radishes, thinly sliced

3 spring onions, chopped small

1 tablespoon wasabi paste

2 tablespoons peanut oil

sesame oil ... I just did a few drops 

2 tablespoons soy sauce

sesame seeds

Bring a pot of water to the boil over high heat.  Cook the soba noodles.  Drain, rinse under cool water and set aside.  

In a big salad bowl, mix spinach, edamame, watercress, radishes, spring onions and soba noodles.  

Whisk wasabi paste, peanut oil, sesame oil and soy sauce.  

To serve, put salad on plate, top with salmon slices, sprinkle with sesame seeds and then dress with wasabi dressing or plain soy sauce.  

So good !!!

Yummy Salad with a Radish Dressing

I got this recipe out of A Year In A Vegetarian Kitchen by Jack Bishop.
It is so delicious ! I've made it a number of times ....

I've adapted it a bit to suit our tastes.
Here's my adapted version ... if you want the original you'll have to buy the book !

For the dressing
2 tablespoons red wine vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon minced fresh oregano leaves
1 med garlic clove, minced
salt and pepper
6 tbls good olive oil
a bunch of small*radishes, thinly sliced ( about 1.5 cups) - I made this one time but couldn't find radishes. It was just as good without them

Whisk everything but the oil and radishes in the bowl you intend to make the salad in. Add the oil and whisk til smooth. Add the radishes. Toss to coat. Set aside til you make the rest.

*radishes get spicier the bigger they get

For the bread
8 small slices country bread, cut 1 inch thick
good olive oil
salt (I used Himalayan rock salt)

Pre-heat your sandwich press, or grill. Brush the bread with the oil and sprinkle with salt. Grill ( or do in the press like I did !! ), turning once.

For the salad
Tender lettuces ... I used butter lettuce ... torn into bite sized pieces. It said 12 cups. I don't think I used that much.
2 cups cherry tomatoes
kalamata olives ... how ever many you fancy
crumbled feta cheese ... again ... to your liking

Uh ... make a salad with those ingredients in the bowl with the salad dressing. Toss to coat.

To serve
Mound the salad high on the toast.
Serve immediately.

Enjoy !!!