Hot Smoked Salmon, Soba And Asian Greens Salad

  1. Cut salmon fillet lengthwise in two even pieces.
  2. Combine salt, sugar, say sauce and Chinese five spice with 1 quart of warm water and stir until sugar and salt are dissolved. Let fish sit in this brine for one hour at room temperature.
  3. Remove fish from brine, dry it completely and place on a rack. Put rack uncovered in the refrigerator for 12 hours.
  4. Using a stove-top smoker, smoke the salmon for about 8 minutes at a temperature in the range of 145-50 degrees. Allow salmon to cool completely.
  5. Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.
  6. Whisk together lemon juice, soy sauce, mirin, ginger, sugar and sesame oil. Add water to desired strength. Toss about half of the dressing with noodles.
  7. Divide tat soi leaves into bowls and mix with the dressed noodles.
  8. Either leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.
  9. Drizzle the remaining dressing over the completed salad and serve immediately.

salmon, fillet of salmon, kosher salt, turbinado sugar, soy sauce, spice, noodle salad, noodles, lemon, soy sauce, mirin, ginger, white sugar, sesame oil, warm water, soi leaves

Taken from food52.com/recipes/4584-hot-smoked-salmon-soba-and-asian-greens-salad (may not work)

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