quick fix – asian salmon salad

The heatwave is here for another week, but they have promised slightly cooler?????!!! This is now nearly 4 weeks of blistering sunshine. It has never been this hot in Sweden … going back over 100 years.

We are not built for this kind of weather – our homes don’t have A/C, even if public buildings have. Terrible water shortage, even if the flooding up in the country has been bad this year – they had loads of snow and suddenly the heat arrived even up in the North. 

When it’s hot weather I have problems to get around to cook a proper dinner to myself. But yesterday I decided to make myself a salad.

Make the dressing in advance and keep it refrigerated until serving … and this dish is done in less than 10 min. While the noodles cook or soak, all depending on which kind. 

This is meant to a cold salad served with warm salmon, but or course you can serve the salmon cold too.

Asian Salmon and Noddle Salad, serves 4

4 pc fresh salmon, 150-200 grams (5.2-7oz) per portion
30 ml (2 tbsp) sunflower oil
30 ml (2 tbsp) Japanese mirin
500 gr noddles (1 pound) of your liking (used egg noodles)
1 cumber, peeled and sliced thin into ribbons (swivel peeler)
30 ml (2 tbsp) toasted sesame oil
30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) grated horseradish (used ready grated)
30 ml (2 tbsp) sunflower oil
15 ml (1 tbsp) rice vinegar
5 ml (1 tsp) sugar
30 ml (2 tbsp) water
5 ml (1 tsp) finely grated ginger
2 garlic cloves, crushed
15 ml (1 tbsp) chopped coriander (used frozen)

Toast some sesame seed for decoration. 

  1. Start with the dressing – just whisk all the ingredients well together and store chilled.
  2. Just before cooking: mix the sunflower oil and mirin. Place the salmon in a shallow dish and pour over the mixture. Coat well and set to the side, while preparing the cucumbers and noddles. Don’t let the salmon marinade for too long.
  3. Cook the noddles to package instructions and rinse under cold running water when read, so they don’t continue to cook. 
  4. Peel the cucumber, slice into ribbons.
  5. Heat a ridged griddle pan, then sear the salmon for a couple of minutes on each side. I want my salmon slightly pink, but not too raw.
  6. Mix in the cucumber ribbons with the noodles, toss in soy sauce and sesame oil together with 1/4 of the dressing. Rest to serve on the side.
  7. Serve the salad in individual bowls – scatter over the toasted sesame seeds and some coriander.

A perfect salad for a warm evening or a red-hot lunch!!!!

“The thing with heat is, no matter how cold you are,
no matter how much you need warmth,
it always, eventually, becomes too much.”
Victoria Aveyard


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