Warm Salmon Soba Salad with Currant Dressing

• >Dressing
• 1 tsp. wasabi paste or 1 tablespoon Dijon mustard
• 1 tbsp. extra virgin olive oil
• 2 tbsp. Japanese seasoned rice vinegar
• Juice of 1/2 lemon
• 2 tbsp. frozen orange juice concentrate, thawed
• 1 tbsp. pickled ginger, minced
• 1 c. California Zante currants
• Salt and freshly ground pepperSalad
• 3-1/2 oz. thin dried soba noodles
• 1 tbsp. vegetable oil, divided
• 8 skinless salmon fillets (1 1/2 ounces each)
• Kosher salt and freshly ground black pepper
• 2 c. mixed salad greens
• 1/2 c. thinly sliced English cucumber
• 1 medium green onion, sliced diagonally (green and white parts)
• 1 oz. piece daikon radish, peeled and cut in matchstick-size pieces
• Segments of 1 large orange

Preparation

1 Dressing
2 Combine dressing ingredients in a small bowl; whisk together. Set aside. (Can be prepared a day or two ahead; kept tightly covered and refrigerated until needed.)
3 Salad
4 Bring 4 cups of lightly salted water to a boil and cook the noodles for 3 to 4 minutes or until just tender.
5 Do not over cook. Cool the noodles under cold running water. Toss the noodles with some of the vegetable oil and refrigerate, covered tightly, until needed.
6 Season the salmon with salt and pepper. Heat the remaining oil in a large sautépan over medium-high heat.
7 Sauté salmon fillets for 2 to 3 minutes on each side (or to desired doneness). Keep warm.
8 To Assemble
9 Arrange a base of the greens on each of 8 salad plates.
10 In a mixing bowl toss the noodles, cucumbers, green onions, daikon and orange segments with half the dressing. Place a mound of the dressed noodle mixture in the center of the greens. Top each salad with a warm salmon fillet and drizzle the remaining dressing over fish and around the salads

Source: Chef Roy Harland and California Raisin Marketing Board