John Paul Urizar
This fresh and funky salmon salad with ginger butter and soba noodles is just the thing to add a bit of flare to your weeknight dinner rotation. The crunch of fresh radishes plays of perfectly against chewy soba noodles and perfectly flaked salmon, but the real winner is the ginger butter, which adds the perfect zingy finish to this fantastic salmon salad.
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Ingredients
Method
For ginger butter, place butter in bowl of an electric mixer fitted with a whisk attachment and whisk until light and fluffy. Reduce speed to low, add remaining ingredients, season to taste and whisk until combined. Place ¼ cup butter in a small saucepan over medium heat, stirring until melted (1-2 minutes). Brush salmon liberally with melted butter and season to taste.
Heat a large frying pan over high heat. Add half butter and cook salmon skin-side down until skin is golden and crisp (3-4 minutes) turn and cook further until salmon is cooked to medium (3-4 minutes). Rest before serving (5 minutes).
Meanwhile, cook soba noodles in a saucepan of boiling salted water until just tender (3-5 minutes), refresh under cold running water, then drain well.
Combine soba noodles, radishes, cabbage, cucumbers and ponzu in a bowl, toss well to combine and divide among serving bowls. Scatter over edamame, salmon roe and Ajishima Nori Furikake. Top with salmon and serve immediately with extra melted butter on the side.
Ajishima Nori Furikake and ponzu are available at supermarkets and Japanese grocers.
Leftover butter can be wrapped up in plastic wrap and frozen for up to six months. Defrost and use as desired.
Note
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