- Cook Time
- Prep Time
- 8 ServingsServings
- 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
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.)
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