Ingredients
- 4 6-ounce filets skinless salmon (I prefer fresh caught, local farm-raised because as a waitress at Sierra Mar once eloquently put it in a tasting of albacore two ways, “The farm raised version didn’t have to fend for it’s life and as such, it’s a little more delicate, fattier and tastes buttery as opposed to its wild caught counterpart who lived in an ocean full of adventure, and subsequently is more lean.”)
- 1 lemon sliced thinly
- 1 2-inch knob ginger sliced thinly
- 1 leek sliced thinly
- 2 cloves garlic 1 minced and 1 sliced thinly
- 1 Tablespoon Santa Maria Seasoning or salt and pepper to taste
- 3 green onion sliced thinly on diagonal
- 2-3 Tablespoons cilantro chopped
- 4 Tablespoon butter divided, cut in cubes
Soba Noodle Salad
- 1/2 lb. buckwheat soba noodles
- 4 cups arugula
- 1/2 cup baby bella mushrooms sliced
- 1 Tablespoon butter
- Santa Maria Seasoning or salt and pepper to taste
- 1/2 cup cucumber chopped
- 3 Tablespoons cilantro chopped
- 2 Tablespoons toasted sesame seeds
Salad Dressing
- 1/8 cup honey
- 1 Tablespoon sweet chili sauce
- 1/4 cup soy sauce
- 2 Tablespoons rice vinegar or sherry vinegar
- 2 teaspoons toasted sesame oil
- 1 2-inch knob fresh ginger peeled and grated
- 1 clove garlic minced
- 1/3 cup extra virgin olive oil
Servings: servings
Instructions
- Preheat oven at 350 degrees. On a large enough piece of parchment paper to fold over (or in a parchment paper bag) line the lemons in one layer and then top with a layer of ginger. Season the salmon and place the pieces on top of the lemon, ginger layers. Sprinkle the leeks around the fish. I sometimes add sliced zucchini with the leeks too. Top each piece of fish with a cube of butter and sprinkle sliced garlic, cilantro and green onion. Bake for 15 minutes for medium rare. Or longer to your liking.
Soba Noodle Salad
- Meanwhile cook soba noodles in boiling water. When al dente drain under cold water to stop them from cooking and to cool them down for the salad. They don’t have to be cold, but shouldn’t be steaming hot or the greens will wilt.
- Melt butter in saucepan and saute mushrooms with salt and pepper or Santa Maria Seasoning. When browned take of heat to cool.
Salad Dressing
- Whisk the honey, soy sauce, sweet chili sauce, vinegar, sesame oil, ginger, garlic and olive oil in a bowl.
Assemble
- In a large salad bowl add the soba noodles and dressing. Toss to coat and add baby Heirloom tomatoes, cucumber, cilantro, green onion, mushrooms and sesame seeds, tossing to coat all ingredients with dressing. I didn’t add it this time, but sometimes I’ll add shelled edamame and thinly sliced carrots.
- To serve, using a spatula scoop up each piece of fish with the lemon and ginger underneath and plate. Add some leek to each plate and a serving of soba noodle salad.
