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Print Wulf's Kitchen: Loch Duart Salmon with Cold Soba Noodles
Serves: 4
Prep Time: 10 min. (plus 1 hour for marinating)
Cook Time: 20 min.
Difficulty: EasyA great way to pack extra flavor into your salmon is by marinating it. Here we use a mixture of ginger, soy sauce, and rice vinegar that slowly permeates the fish, perfectly seasoning each bite. Soba noodles are made from buckwheat, giving them an earthy look and heartier taste that pairs well with a punchy dressing of soy sauce, rice vinegar, sesame oil, and sriracha. Garnish the dish with chopped peanuts, cilantro and lime.
We chose Loch Duart Salmon for this recipe because we like how the flavor of the fish complements the marinade, but it would work just as well with any of our salmons, as well as ChalkStream Trout. It's up to you whether you choose to leave the skin on or remove it. If you manage to have leftovers, they are served great chilled as a cold noodle salad.
Recipe by Wulf’s Team Member Catie Duckworth
Ingredients
For the Salmon
- 1 pound Loch Duart salmon, cut into 4 pieces
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon ginger, peeled and grated
- 2 tablespoons canola oil
For the Noodle Bowls
- 8-ounce package soba noodles
- 1 tablespoon ginger, peeled and grated
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sesame oil, plus more for noodles
- ½ teaspoon Sriracha
- Salt to taste
- 2 mini cucumbers, cut into two-inch long strips
- ¼ cup roasted peanuts, roughly chopped
- 2 scallions, thinly sliced
- Cilantro leaves, for garnish
- Chili crisp, for garnish (optional)
- Lime wedges, for serving
Instructions
For the Salmon
1.
In a container large enough to fit the salmon, combine the soy sauce, rice vinegar, and ginger. Place salmon pieces in the marinade, coating both sides. Marinate in the fridge for one hour, turning the salmon over halfway through.
2.
After 45 minutes, take salmon out of the fridge to bring to room temperature. After another 15 minutes, remove salmon from the marinade and set on a plate, allowing excess marinade to drip off.
3.
Heat canola oil in a large sauté pan over medium high heat. Add salmon pieces to the pan and cook for about 4 minutes on each side, until golden brown on both sides. Transfer salmon to a cutting board or plate to cool slightly while you build the noodle bowls.
For the Noodle Bowls
1.
Bring a pot of salted water to a boil. Cook soba noodles according to package directions. Drain, rinse, and dress lightly with sesame oil to prevent sticking. Set aside to cool.
2.
In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, sesame oil, and sriracha. Season with salt to taste, keeping in mind the sodium level of your soy sauce.
3.
Once salmon is cooked, divide cooked soba noodles among bowls. Arrange cucumbers on top and spoon dressing over the noodles. Top each bowl with a piece of salmon. Sprinkle each bowl with chopped peanuts, scallions, and cilantro. Drizzle a spoonful of chili crisp on top of the salmon, if using, and serve with lime wedges to squeeze on top of the dish just before eating.