Smoked Apricot Salmon On A Soba Noodle Enoki
recipe comes from the GlobalChefs
web site which they describe in their own words
as 'The Culinary Online Magazine written by
time to time there have been some excellent articles
featured on Hub-UK
but it is also a great resource for recipes created
by real live working Chefs - this is just one
particular recipe is by Chef
Tasmanian Salmon is a leading producer of, in
my opinion, high quality and innovative salmon
products. I have been a user and admirer of their
products for the past five years and can recommend
them to anybody. Their hot smoked apricot salmon
inspired this recipe and instead of smoking your
own you can just use theirs, however I understand
that it is not everywhere available, so the following
recipe make for a home made version".
4 pieces fresh salmon fillet, 80 - 140 gram
each (depending if you want to use it as a main
course or appetizer)
100 gram apricot jam
15 gram shallots, fine chopped 15 gram ginger,
30 ml white wine vinegar
50 gram dried apricot, cut into very fine dice
30 ml white wine
15 ml sunflower seed oil
120 gram soba noodles, or more if you want to
make a main course
50 gram enoki mushrooms, or more if you want
to make a main course
1 TSP extra virgin olive oil
10 gram watercress
5 gram chives, chopped white and black sesame
seeds, toasted for garnish
25 ml mirin
15 ml ponzu
60 ml extra virgin olive oil
freshly ground black pepper
the apricot marinade:
first have to heat the oil over medium heat
and sauté the shallots and ginger until
the shallots are transparent but have not coloured.
the apricot and sauté a bit more, deglaze
with the vinegar and leave the vinegar to evaporate,
then add the wine. Leave the wine to evaporate
by half, then add the jam.
slowly for about 10 - 15 minutes, then remove
from the heat and leave to cool. If the mixture
is too chunky for your liking, just place it
in a food blender and make into a smooth paste.
this mixture to spread evenly over the salmon
about 2 hours before you use it.
trim and marinate with the apricot marinade
for two hours. If you have a smoker, cold smoke
it for 5 minutes then remove.
at 180º for about 5 minutes.
If you have a stove top smoker, place salmon
in it with wood shavings at the base and smoke
for 3 minutes, then remove and finish baking
the same way as the other way. The smoke taste
should be subtle and not too dominant.
the noodle salad:
a pot of salted water to boil and quickly blanch
the soba noodles in it. Dont overcook
them they only need a few minutes to cook.
a frying pan sauté the enoki mushrooms
with a tablespoon of olive oil, without adding
much colour to them.
with the noodles and add the mirin lime dressing
as well as the chives and the watercress.
the hot salmon on top of the cold salad. Sprinkle
with sesame seeds for decoration.