Name: Warm Salmon Soba Salad with Currant Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: >Dressing; 1 tsp. wasabi paste or 1 tablespoon Dijon mustard; 1 tbsp. extra virgin olive oil; 2 tbsp. Japanese seasoned rice vinegar; Juice of 1/2 lemon; 2 tbsp. frozen orange juice concentrate (thawed); 1 tbsp. pickled ginger (minced); 1 c. California Zante currants; Salt and freshly ground pepperSalad; 3-1/2 oz. thin dried soba noodles; 1 tbsp. vegetable oil (divided); 8 skinless salmon fillets (1 1/2 ounces each); Kosher salt and freshly ground black pepper; 2 c. mixed salad greens; 1/2 c. thinly sliced English cucumber; 1 medium green onion (sliced diagonally (green and white parts)); 1 oz. piece daikon radish (peeled and cut in matchstick-size pieces); Segments of 1 large orange

Warm Salmon Soba Salad with Currant Dressing

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

>Dressing
1 tsp. wasabi paste or 1 tablespoon Dijon mustard
1 tbsp. extra virgin olive oil
2 tbsp. Japanese seasoned rice vinegar
Juice of 1/2 lemon
2 tbsp. frozen orange juice concentrate thawed
1 tbsp. pickled ginger minced
1 c. California Zante currants
Salt and freshly ground pepperSalad
3-1/2 oz. thin dried soba noodles
1 tbsp. vegetable oil divided
8 skinless salmon fillets 1 1/2 ounces each
Kosher salt and freshly ground black pepper
2 c. mixed salad greens
1/2 c. thinly sliced English cucumber
1 medium green onion sliced diagonally (green and white parts)
1 oz. piece daikon radish peeled and cut in matchstick-size pieces
Segments of 1 large orange

Instructions

Preparation

1 Dressing2 Combine dressing ingredients in a small bowl; whisk together. Set aside. (Can be prepared a day or two ahead; kept tightly covered and refrigerated until needed.)3 Salad4 Bring 4 cups of lightly salted water to a boil and cook the noodles for 3 to 4 minutes or until just tender.5 Do not over cook. Cool the noodles under cold running water. Toss the noodles with some of the vegetable oil and refrigerate, covered tightly, until needed.6 Season the salmon with salt and pepper. Heat the remaining oil in a large sautépan over medium-high heat.7 Sauté salmon fillets for 2 to 3 minutes on each side (or to desired doneness). Keep warm.8 To Assemble9 Arrange a base of the greens on each of 8 salad plates.10 In a mixing bowl toss the noodles, cucumbers, green onions, daikon and orange segments with half the dressing. Place a mound of the dressed noodle mixture in the center of the greens. Top each salad with a warm salmon fillet and drizzle the remaining dressing over fish and around the salads
Source: Chef Roy Harland and California Raisin Marketing Board