Summer recipes to keep you cool
Salmon Soba Salad
Ingredients
For the Salad:
3 oz soba noodles
1 salmon fillet (about 8oz each), skin off and bones removed
1 scallion, thinly sliced
2 Persian cucumbers, julienned into thin matchsticks
1 Tbsp Yagenbori blend, divided
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For the Dressing:
2 Tbsp soy sauce
1 Tbsp lemon zest
1 Tbsp lemon juice (zest the lemon, then squeeze for juice)
Directions
Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside.
In a small bowl, whisk together the dressing ingredients. Set aside.
Rinse salmon and pat dry gently. Make paper-thin slices, laying each slice onto a plate after each cut. Season the plate of salmon with 2 tablespoons of the dressing and set aside.
In a large bowl, toss the soba noodles, scallions, cucumber, and half of the Yagenbori with the remaining dressing. Arrange noodles on a platter or in bowls.
Top with salmon, sprinkle on the remaining Yagenbori for a finishing touch, and enjoy!
Recipe Notes:
The salad components can be prepped ahead and assembled just before serving. Also great with grilled shrimp or tofu and make it deluxe with a fresh wedge of avocado.
Deconstructed Baba Ganoush
Ingredients
3 to 4 eggplants
Juice of 2 lemons
¼ cup olive oil
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2 garlic cloves, minced
1 to 2 teaspoons Smoked Salt
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½ cup Tahini
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½ red onion, thinly sliced
½ cup cilantro, roughly chopped
1 to 2 teaspoons Urfa chili, depending on your heat preference
Directions
Char the eggplants: Place directly on a gas flame over medium-high heat for 12–15 minutes, turning every 2–3 minutes until the skin is blackened and the flesh is very soft. Alternatively, broil on a baking sheet or grill over open flame, turning as needed. Let cool. (You can char the eggplants up to a day in advance; cover and refrigerate.)
Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and smoked salt.
Prepare the eggplants: Gently peel away the burnt skin, leaving the stem and base intact for presentation.
Plate: Arrange the eggplants on a serving dish. Use a fork to gently spread the soft flesh across the plate.
Assemble: Spoon tahini over the eggplants, followed by the lemon dressing.
Finish: Sprinkle with red onion, chopped cilantro, and Urfa chili to taste.
To serve: Enjoy at room temperature, or refrigerate peeled eggplant up to a day ahead. Bring to room temperature before assembling and serving with fresh bread.