Main Dishesbonappetit4.8
Hot-Smoked Salmon Noodle Salad
This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cook 1 lb. green beans, trimmed, in a medium pot of boiling lightly salted water until bright green, about ⏱️ 2 minutes. Using a spider or small sieve, remove green beans and rinse under cold running water to stop them from cooking more. Shake vigorously or pat dry to remove excess water; set aside.
. green beans, trimmed1 lb
2
Return water in pot to a boil and cook 6–7 oz. dried soba noodles (about 2 bunches) according to package directions. Drain in a colander and rinse under cold running water, rubbing vigorously to remove excess starch. Drizzle with a bit of toasted sesame oil (about 1 tsp.; this will prevent sticking) and toss to coat. Set aside.
–7 oz. dried soba noodles (about 2 bunches)6
3
Whisk 2 tsp. dry karashi (Japanese hot mustard) or English mustard powder in a small bowl with 1 Tbsp. water to form a paste (if using 1 Tbsp. prepared karashi in a tube or English mustard, do not add the water and whisk in with the other ingredients as is). Add ¼ cup soy sauce, ¼ cup unseasoned rice vinegar, 2 Tbsp. sherry vinegar or red wine vinegar, 2 tsp. sugar, and 2 Tbsp. toasted sesame oil and whisk until sugar is dissolved. Finely grate 3 garlic cloves over and whisk to combine. Gradually pour in ⅓ cup extra-virgin olive oil, whisking constantly until emulsified. Season vinaigrette with freshly ground pepper and more salt if needed.
. dry karashi (Japanese hot mustard) or English mustard powder (such as Colman’s) or 1 Tbsp. prepared karashi in a tube or English mustard (such as Colman’s)2 tsp. sherry vinegar or red wine vinegar2 Tbsp. sugar2 tsp. toasted sesame oil, plus more for drizzling2 TbspFreshly ground pepper
4
Cut reserved green beans in half on a diagonal. Place in a medium bowl; drizzle some sesame oil over and sprinkle with a pinch of salt. Toss to coat.
5
Place one 5-oz. container baby lettuce (such as romaine or Little Gem) in a large bowl; drizzle lightly with vinaigrette (2–3 Tbsp.) and gently toss to coat (gloved hands are great here). Transfer dressed lettuce to a platter, placing around the perimeter. Arrange reserved noodles in 3 bundles on platter, followed by sections of greens beans, 7 red radishes, trimmed, thinly sliced, and one 6–8-oz. piece hot-smoked salmon, flaked. Drizzle about half of dressing over green beans and noodles and sprinkle salad with toasted sesame seeds. Serve with remaining dressing alongside.
5-oz. container baby lettuce (such as romaine or Little Gem)1red radishes, trimmed, thinly sliced76–8-oz. piece hot-smoked salmon, flaked1Toasted sesame seeds (for serving)
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