Two fortuitous culinary events coincided in recent weeks. The first was an offering of last year’s Taku River Coho salmon from Sabrina’s Catch, a family business based in Atlin B.C. They were selling beautiful four- and five-pound fish from the freezer, at a very good price. Normally at this time of year we’re clearing the freezer of salmon in preparation for the new season, but we couldn’t resist. My roommate nipped down to the Carcross Cut-off to meet Sabrina for the hand-off.
The second event was the first appearance in grocery stores of small, plump, juicy cucumbers from Yukon Gardens. Immediately I started thinking of ways to put them together. I remembered an appetizer I served once at a dinner party, one of those recipes you don’t write down because you think you won’t forget, and then of course you do and then you kick yourself. There were cucumbers, seaweed, blood oranges, a bunch of other things … maybe noodles? and smoked halibut. I was up for the challenge. I walked myself through it, improvising along the way (matchstick carrots, sesame seeds) and arrived at a zingy, springy salad that exactly suits the blue sky, the swans flying overhead and the arrival of this light-filled season.
Baked, Cooled Salmon
Ingredients
- Baked, Cooled Salmon
- 4 slices Sockeye or Coho salmon filet, about 4 oz each
- 2 tsp birch syrup
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 2 tsp soya sauce
- Salt and pepper, to taste
- Sesame seeds
- Udon Salad with Cucumber, Mandarin and Arame
- 100 grams udon noodles (1/4 package)
- 1 small cucumber
- 1/2 large carrot, peeled
- 1/4 purple onion or 3 spring onions
- 1/3 cup dried Arame seaweed
- 1 mandarin orange
- 1/4 cup sesame seeds
Instructions
- Preheat oven to 400 F. Arrange salmon pieces on a parchment-lined baking sheet.
- Whisk birch syrup, vinegar, sesame oil and soya sauce together in a small bowl. Brush one third of the marinade onto the salmon.
- Bake for 4 minutes, remove from oven and brush with one-third of the marinade. Bake for another 4 to 5 minutes.
Remove salmon from oven and brush with the remaining marinade. Serve at room temperature or chilled, accompanied by noodle salad. Sprinkle with sesame seeds before serving.
- Place the arame in a bowl and pour over about 1 cup of hot water. Let soak for 30 minutes, until it has swelled to triple the volume. Drain, reserving liquid for stock or miso soup.
- Bring a small pot of water to boil over high heat. Add noodles, reduce heat to medium low, and simmer noodles, uncovered, until done, about 4 minutes. Drain and plunge into cold water. When cool, drain completely and place in a salad bowl.
- Wash cucumber, cut off ends and cut in half lengthwise. Using a mandolin, if you have one, or a sharp knife, cut cucumber into thin slices. Add to the salad bowl.
- If you’re using purple onion, cut lengthwise into thin slices with a mandolin or sharp knife. If you’re using spring onions, cut on the bias into thin slices. Add to the bowl.
- Cut the half carrot in half lengthwise and then into pieces about 2 inches long. Cut each piece into matchsticks. Add to the bowl.
- Peel mandarin, removing as much pith as you can. Cut into small chunks and add to the bowl. Pour the dressing over top, toss until thoroughly combined, sprinkle sesame seeds over top and toss again, adding salt as necessary.
- Serve cold with a slice of salmon filet per person. Garnish with mandarin and cucumber slices and add a side of chili crisp or salsa macha for spice.
