Soba with Salmon

By Friday, October 14, 2011

Looks simple enough?

It is... and you can have a lot of variations for the dish. You can use whatever noodles, vegetables or meat you like, and wa la... it's a whole new flavour. 

The most difficult part goes to making the dressing, a  small but crucial step in enhancing the taste of the soba. Mine turned out too watery and it didn't coat the noodles well... haha but nobody, except the cook herself could tell this is an area that needed improvement. Dear who tasted it loved it!

I actually got this recipe from the cooking lesson organized by Tangs. It's for their shoppers, and you need to spend over a certain amount, before you can sign up for it. I managed to go it for because I bought my KitchenAid there. Hmmm... but this will probably be my first and last time there. The things in the shop are beautiful, but all very very expensive for me!!

Recipe: (from Martin Yeo)


2 serving of soba noodles
1 pkt of salmon fillet
1/2 pkt of fresh mushroom (you can use any type that you like)
some pea sprout

* can also add in avocado, baby spinach leaves, asparagus and cherry tomatoes 

2 tbsp grapeseed oil
2 tbsp soy sauce
2 tbsp unseasoned rice vinegar / lemon / lime juice (u can mix the juice too)
1 tbsp honey
1 tsp finely grated peeled fresh ginger

  • Whisk together all the ingredients for the dressing. Set aside.
  • Meanwhile, heat vegetable oil in a medium pan. Sprinkle salmon with sea salt and pepper. Cook on low heat until browned but still deep pink in centre. Remove from pan.  *Chef Martin recommended using salmon fillet that has been skinned, but I was lazy and cooked the salmon with skin on. It is definitely better to take off the skin. Next time, I would also slice the salmon into smaller pieces. Mine was a bit thick. When the exterior was cooked, the interior of the fish still appeared a bit raw.
  • Heat up more oil in the pan. Saute the mushroom until all the moisture has evaporated, and the pan is dry. At this point, the mushroom should be deep golden and reddish-brown. 
  • Cook soba noodles in a pot of boiling water, until tender but still firm to bite, stirring occasionally. Drain and transfer to bowl of ice water to cool. Pour dressing over, and toss to coat. Top noodles with rest of the ingredients.
Useful tip picked up: If noodles appear to have dried up, simply add a bit of grapeseed oil, before tossing in the sauce. Trust me! It works. I use the same idea for my spaghetti too :)

this was cooked by chef.. see how well the noodles are coated... 

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