Pan Seared King Salmon with Chilled Soba Salad and Fried Organic Maitakes and a Sweet Soy Broth

Friday, June 4, 2010 at 3:25PM
[Your Name Here] in Carrots, Classes, Columbus Restaurants, Cucumber, Mushrooms, Radishes, Salmon, Seafood

from Burgundy Room (cooking class with Michael Black, 2007)

4 Six ounce filets of Salmon
1 Pound of cleaned Maitake mushrooms
1 Pound of Soba Noodles
2 Carrots Julienne
2 Daikon Radish Julienne
2 Cucumbers Julienne
2 ounces of Sesame Oil
1 Cup Soy Sauce
4 ounces of Rice Wine Vinegar
4 ounces of Mirin
4 ounces of Sweet Chili Sauce
salt and pepper to taste

Season salmon with salt and pepper and sear in a hot pan with oil, finish in the oven at 350 degrees. Deep fry maitakes until crispy. Combine soy sauce, sesame oil, rice wine vinager, mirin and sweet chili sauce. Cook soba noodles in boiling water and chill when done. Sauté vegetables until soft.  Combine sweet soy broth, soba noodles and vegetables and toss to coat. Top with cooked salmon and garnish with fried maitakes.

Article originally appeared on The Hills Market: Columbus' Premier Specialty Grocer (http://thehillsmarket.com/).