Recipe: Simple salmon salad

By: Mrs Robot

It's probably a little late in the year to blog this recipe now, but I thought I'd put it up anyway. It's a dish I came up with on my own, but I've seen similar things all over the place. I'm pretty sure Mi Mi Aye has one in Noodle!, for example.

You will need
The salmon (recipe will do one or two servings)
A salmon fillet per person
2 tablespoons dark soy sauce
1 tablespoon sugar
1 teaspoon each chopped garlic and ginger.
(I cheat and use the Nishaan ready-pulped ginger as it's brilliant stuff, but there's no substitute for fresh garlic, the ready-chopped stuff in jars has lost its punch.)

The salad
Noodles – egg or soba are best; I used soba in the version in the photos.
Carrot
Spring onion
Light soy sauce
Sesame oil

Mix together the dark soy sauce, sugar, garlic and ginger in the bottom of a flat dish, then lay your salmon fillets fleshy-side-down on top to marinate. The longer you leave this, the more the marinade penetrates; half an hour is a good time to leave it.

I haven't given quantities for the salad because how much I make depends on how greedy I'm feeling and how much of each ingredient I have in the house. You want the salad to be half noodles, and a quarter each spring onion and carrot.

Cook your noodles. As soon as they're done, rinse them with cold water and pop in a bowl. Cut the carrot and spring onion into matchsticks about two inches long. Toss it all in with the noodles, dress with a slug each of light soy sauce and sesame oil, and toss it again. The dressing helps to stop your noodles sticking together.

To cook your salmon, put it fleshy-side down in a hot pan and cook it halfway through, then turn it over and finish cooking it on the skin side.

Bung salad on plate – you can sprinkle on some sesame seeds if you have any in the house, just to look pretty – then put the salmon on top.