Raw Salmon and Watercress Salad

, from Issue #23. September, 2015
Photography by Vanessa Wu.
    Raw Salmon and Watercress Salad

    Serves: 4

    INGREDIENTS

    400 gram piece of salmon or tuna

    Dressing
    1⁄4 cup each mirin and soy sauce
    1 tablespoon sweet chilli sauce
    1 teaspoon sesame oil
    1 tablespoon vegetable oil
    2 tablespoons lime juice
    1 tablespoon finely chopped chives

    Salad
    150 grams soba noodles
    2 teaspoons sesame oil
    1 tablespoon sesame seeds, toasted
    2 cups picked watercress sprigs
    1 cup bean sprouts
    1 zucchini, cut into small matchsticks
    1 tomato, seeded and finely sliced

    METHOD

    Salmon: Remove the pin bones from the salmon and using a sharp knife, slice thinly. Place in a shallow dish, cover and refrigerate until ready to use.

    Dressing: Whisk all the dressing ingredients together. Pour half the dressing over the salmon and turn to coat. Leave for 5 minutes.

    Cook the soba noodles in boiling salted water for 2-3 minutes or until cooked. Drain and rinse under cold water. Drain again and toss with the sesame oil to stop them sticking together.

    To serve: Remove the salmon from the marinade, letting the excess drip off. Divide between serving plates.

    Twist the noodles and place a stack alongside the salmon. Sprinkle with sesame seeds.

    Put the watercress, bean sprouts, zucchini and tomato in a bowl and toss with the remaining dressing. Divide between the plates.

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