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Soba Noodle Salmon Salad

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We’ve been having the most amazing Indian summer in Melbourne, day after day of temperatures in the low twenties C. The short sleeved tees and flip flops are yet to be relegated to the back of the wardrobe and salads still seem right for lunch.

I’ve been sitting on this idea since February, I even bought the soba noodles in February and now I’m sorry I delayed because the weather is about to break and it will be months before I feel the time is right for an encore appearance.

Japanese soba noodles are made with 100% buckwheat, while Australian lookalikes have up to 40% wheat added. Our local “Spiral” brand, renowned for their high quality Japanese and wholefood products sells packaged soba imported from Japan. Traditionally served cold with a sesame dressing or hot with broth, the other accompaniments should traditionally reflect the season.

20140522-155259-57179793.jpgSalad
250g pkt soba noodles
180g hot-smoked salmon, flaked
200g snow peas, trimmed, cut into long fine julienne
1 Lebanese cucumber cut into long fine julienne
1 Avocado cut into large dice
2 Spring onions greens only, sliced
1 tablespoon of pickled ginger, finely chopped
1 teaspoon sea salt
Wasabi Fumi Furikake to garnish
Dressing
2 teaspoons rice vinegar
1 teaspoon tamari
1tablespoons peanut oil
1 teaspoon sesame oil
1 teaspoon caster sugar

Cook the soba according to the manufacturers instructions. Drain the noodles then refresh under cold water. Drain again, then put the noodles into a large bowl.
Mix all the dressing ingredients together in a small bowl.
Dress the noodles, tossing them with your fingers to coat them thoroughly. Set aside in the fridge until just before you are ready to serve.
Prepare all the vegetables, the salmon and ginger, then just before serving, add the salt to the noodles then toss all the ingredients together.
Serve garnished with a sprinkle of wasabi flavoured furikake

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

24 comments on “Soba Noodle Salmon Salad

  1. chef mimi
    May 28, 2014

    This is salad perfection!!!

    Like

  2. Sally
    May 28, 2014

    …. inspiration for tonight’s supper…. love soba noodles.

    Like

  3. marymtf
    May 28, 2014

    Sounds lovely, Sandra. Funny but there was a time when many of those ingredients would have been at the very least, exotic. I have a nodding acquaintance with them all these days, but I didn’t know Wasabi Fumi Furikake. I looked it up.
    Can’t wait to try it.

    Like

    • ladyredspecs
      May 28, 2014

      Furikake comes in a lots of different guises, you should be able to easily buy it at an Asian grocers. Before those with chilli, they are super fiery.

      Like

      • ladyredspecs
        May 28, 2014

        Dammed auto correct, should read beware the chilli furikake

        Like

  4. Eha
    May 28, 2014

    Just look at these photos!! How can you not be rushing off to the kitchen to prepare 🙂 ? Buying my food on line as per usual I ordered 400 gms of snow peas as they were very much on special – have you any ideas of the bulk of that: not that I am complaining!! One yumptious way to use!!!!!

    Like

    • ladyredspecs
      May 28, 2014

      A guess you’ll be eating snow peas all week! Not many in my recipe but you could easily just use snow peas and forget the cucumber. Enjoy

      Like

  5. Aneela Mirchandani
    May 28, 2014

    I’m ashamed to admit I have never tried soba noodles. Sounds like it’s time to do so….

    Like

  6. That looks totally delish! I love soba noodles, I will have to try this preparation sometime soon.

    Like

  7. dishnthekitchen
    May 28, 2014

    This looks really good! It seems we are having the same weather although we do have ‘opposite seasons’! I will make this the next time I have left over BBQ’d hoisin salmon 🙂

    Like

    • ladyredspecs
      May 28, 2014

      Hoisin salmon would be a delicious addition. I think cooked prawns and poached chicken would both work as well, enjoy. Today it feels like winter!

      Like

      • dishnthekitchen
        May 28, 2014

        Not here…YAY!!! we have to take these very few precious summer-ish days and cherish them. We don’t get too many in Canada.

        Like

  8. cheergerm
    May 27, 2014

    Delicious, we are having an Indian summer here in Sydney as well. Bit bizarre but pleasant. I haven’t been able to find gluten free buckwheat noodles (hadn’t actually looked that hard) so this is a great tip. Thanks!

    Like

    • ladyredspecs
      May 27, 2014

      It’s a pleasure. Japanese grocers should stock 100% buckwheat soba noodles.

      Like

  9. My Kitchen Witch
    May 27, 2014

    This looks so delicious – and a perfect light supper for warmer weather. Bookmarking now!

    Like

  10. Francesca
    May 27, 2014

    I am sending lashings of food lust your way for that dish! It is my kind of food- any season is fine. I will stash this recipe!

    Like

    • ladyredspecs
      May 27, 2014

      It was a great dish, infinitely flexible. It will keep for sometime post holidays. Are those bags packed yet?

      Like

      • Francesca
        May 27, 2014

        Nearly there, now I have to cull some. Hmm, the medicine bag is bigger than it used to be!!

        Like

      • ladyredspecs
        May 27, 2014

        That’s a sign of the times….

        Like

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This entry was posted on May 27, 2014 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Seafood Dishes and tagged , , .
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