Saturday, July 25, 2009

Soba with Smoked Salmon

A dish representative of my healthy-eating quest. I like smoked salmon, but this time I got a different variety which was a little too fishy for me. But I really liked the soba, especially with the pea shoots, and I'd like to eat this again with normal smoked salmon. The earthiness of the buckwheat with the smoke of the fish, the fresh crunch of the sprouts, and the sweet spiciness of the dressing is really quite nice. This recipe is from The Every Day Chinese Cookbook editted by Linda Doeser. The picture of soba is, in fact, the brand I used.

Soba with Smoked Salmon

8 oz soba (buckwheat noodles)
1 T oyster sauce
juice of 1/2 lemon
2 T light olive oil
4 oz smoked salmon, cut in strips
4 oz young pea sprouts
2 ripe roma tomatoes, blanched, peeled, seeded, cut into strips
salt, pepper, chives

Cook soba, it shouldn't take long. Drain, rinse with cold water, drain. Season them with oyster sauce, lemon juice, salt, pepper, and olive oil. Add salmon, sprouts, tomatoes, chives. Serve.


Melissa said...
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Melissa said...

This being my favorite recipe on Rebeatworld, I'd like to mention that I have now tried several pea sprout substitutes. Pea sprouts are hard to find around here, so I have experimented with alfalfa sprouts, sunflower sprouts, bean sprouts and wheat grass. Alfalfa sprouts don't have the right flavor. The sunflower sprouts work well and are probably the closest to pea sprouts if you don't have them. I favor the wheat grass; it's slightly sweet, though it might not have the crunch you're going to get from sunflower, bean, or pea sprouts.