Honey-Soy Soba And Poached SalmonDuring the summer I greatly prefer lightly dressed soba over other heavier pastas, so you're sure to see a number of soba noodle recipes pop up over the next couple of months. This dish just looks summery too, with its shades of green, coral and light brown, and makes for an easy and refreshing supper to take out onto the porch with a crisp saison or pilsner. Leftovers make a lovely chilled lunch the next day.
Honey-Soy Soba and Poached Salmon
Makes 2 servings + modest lunch leftovers
*1 6oz salmon fillet
*3 bundles of soba noodles
*2 1/2 tablespoons soy sauce
*2 tablespoons honey
*2 tablespoons sesame oil
*1 teaspoon sherry or rice wine
*2 scallions, green parts sliced
*A couple pinches of toasted sesame seeds
Make the dressing by whisking the honey, oil, sherry, and soy together in a small bowl.
Fill a pan with about two inches of water and bring to a boil. I threw some black peppercorns into a muslin bag and put that in the pan with some kosher salt and a couple bags of green tea to steep while it came to a boil, and then removed all the bags. However, poaching with pure water is fine, especially if you have a nice piece of salmon. When the water boils, bring down to a simmer and slide in the salmon. Poach for 8-10 minutes, depending on the thickness of your fillet/desired doneness.
While the salmon is poaching, boil the soba for 5ish minutes. Drain, rinse, drain again. Toss with the sauce and divide into bowls. Flake up the salmon fillet when it is done and lightly incorporate it into the noodles. Garnish with a spangle of sesame seeds and scallions.