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Categories:
noodles edamame garlic fresh ginger hoisin sauce rice wine tomato sauce brown sugar brown sugar sesame oil Asian chili sauce carrot water scallions fresh cilantro sesame seeds center
Viewed: 35 - Published at: 9 years agoIngredients
- 12 ounces buckwheat soba noodles
- 1 cup edamame, shelled
- 2 garlic cloves
- fresh ginger, peeled
- 13 cup hoisin sauce
- 13 cup rice wine (or dry white Vermouth)
- 2 tablespoons canned tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon brown sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon Asian chili sauce
- 1 cup grated carrot
- 1 cup thinly sliced water chestnut
- 3 scallions, trimmed and thinly sliced
- 14 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1 14 lbs center-cut salmon fillets, sliced into 6 even squares
Method
- Bring a large pot of water to a boil.
- Add soba noodles and edamame.
- Cook for about 7 minutes or until soba is tender.
- (Soba noodles are very starchy, so stir frequently as they cook.)
- Drain soba noodles and edamame and rinse in colander under cold water until soba noodles are no longer sticky.
- For the edamame salad dressing, place garlic and ginger in the work bowl of a food processor; process until minced.
- Add hoisin, rice wine, tomato sauce, brown sugar, sesame oil, and chile sauce.
- Process until blended.
- Transfer soba noodles and edamame to a large bowl.
- Add carrot, water chestnuts, scallions, cilantro, and sesame seeds.
- Pour on dressing and toss gently.
- Chill in refrigerator for about 3 hours or until cold.
- Just before serving, preheat grill or broiler to medium.
- Place salmon, skin-side down, on a grill or foil-lined baking sheet.
- Cook for 8 to 10 minutes or until translucent.
- Transfer to a large plate to cool.
- Slip skin off salmon.
- To serve, spoon a portion of the soba noodles and edamame salad onto each of 6 plates and arrange a square of grilled salmon on top.
