Hot Smoked Salmon, Soba and Asian Greens Salad

By • May 13, 2010 • 52 Comments

884 Save


Author Notes: I got hooked on hot-smoked salmon while living in England where my corner fishmonger sold me some of his personally recommended local stuff. I had to limit myself to buying this only once a week. It was sweet and salty, firm and creamy all at the same time. The “hot” here doesn’t mean spice. It’s the temperature at which the smoking process occurs (between 145-150 degrees Fahrenheit), which fully cooks the fish, giving it a light pink silken internal texture a tawny, smoky skin. I used it in maki rolls, with asparagus and hollandaise and in my daughter’s lunchbox. And I concocted this Asian-inspired noodle salad which has a good contrast of flavor, texture and color.
You may be able to find good hot smoked salmon where you live and by all means use it to make this salad as a very easy, very cool dinner on a hot night. I, unfortunately can’t get my hands on the good stuff in Central PA, so I’ve learned to hot smoke my own salmon for this recipe using a stovetop smoking contraption involving my wok, a bunch of tin foil and the lid of my lobster pot, a trick adeptly demonstrated by former New York Times Magazine food writer and current Chow.com food editor Jill Santopietro. The link to her video is: http://tmagazine.blogs.nytimes.com/2009/05/21/the-memorial-day-cook-smoking-indoors-without-getting-caught/. - cheese1227
cheese1227

Food52 Review: Smoking sounds so intimidating and time consuming, right? We're here to tell you it's not. You don't even need a stove top smoker. We used Amanda's wok, lined it with foil and set the fish on a round cake rack set above the wood chips. After sealing the wok with more foil, we simply turned on the burner and let it smoke away. (It does help to have a good fan above your stove.) The salmon, which is brined before smoking, emerges from the smoker taut and bronzed, infused with five spice powder, salt, sugar and soy sauce. You can also broil or grill the salmon if you want to skip setting up the smoker -- you just won't get that rich woodsy flavor. Then it's up to you to either leave the salmon whole or break it into bits to mix with soba noodles, tatsoi and a kicky ginger dressing. - A&MA&M

Serves 4 for a starter and 2 for a main course

Hot smoked salmon

  • 1/2 pound fillet of salmon (I used wild caught sockeye, because the color is lovely.)
  • 1/4 cup cup kosher salt
  • 1/3 cup turbinado sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons Chinese Five Spice
  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.

Soba noodle salad

  • 8 ounces buckwheat soba noodles
  • Juice of one lemon
  • 4 tablespoons Soy Sauce
  • 3 tablespoons Mirin
  • 2 teaspoons finely grated ginger
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil
  • 1/3 cup warm water, more if necessary. You want this to be somewhat thin as it’s more of a broth than a dressing.
  • 2 cups small tat soi leaves, whole
  1. Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.
  2. 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.
  3. Divide tat soi leaves into bowls and mix with the dressed noodles.
  4. Either leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.
  5. Drizzle the remaining dressing over the completed salad and serve immediately.
Jump to Comments (52)

Tags: Asian salad

Comments (52) Questions (2)

Default-small
Default-small
Img_6667

4 months ago Kevin French

Made this last night and the wife and kids loved it. Wife said, "This is restaurant quality". Hot smoked the salmon on my grill offsetting the charcoal and a using a chunk of cherry wood. Prep was easy but the flavors were big. Served this close to room temp, but may chill it next time to experience this cold.

Default-small

over 1 year ago mvangraaf

What wine(s) would you serve with this dish for company?

Default-small

25 days ago Kaja1105

It is delicious with a crisp, dry white. We've also enjoyed it with cold sake.

Christine-28_small(1)

24 days ago cheese1227

Excellent recommendations!

Profilepic

about 3 years ago Rivka

Thinking of trying my hand at this lovely recipe this weekend, but wondering if it would be tasty served cold. Any thoughts?

Christine-28_small(1)

about 3 years ago cheese1227

Oh most definitely. I love this cold. I love most Asian salads cold.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm gearing up to try this . . . what kind of wood chips should I buy for this purpose? (I don't own any, and don't remember ever having bought them, so I don't have a favorite.) Many thanks. ;o)

Christine-28_small(1)

about 3 years ago cheese1227

Sorry AJ, I just today saw this as comments on my recipes have been going into the spam filter. I just used oak, actually.

Default-small

almost 4 years ago FewPinkJasmine

I like to eat salmon and noodles.
This combination is great!
I'm hungry ~

Default-small

about 4 years ago foodie-pretense

I made this yesterday subbing lightly stir fried yu choi for the tai soi; it was excellent.

532719_3658538260807_1195156242_32905581_1657496368_n_2

over 4 years ago Rhonda35

Our little town has a new "European-style" market house next to our weekend farmer's market. One of the vendors sells smoked fish and their salmon smoked with Chinese 5-spice and green tea is out of this world! If I'm feeling lazy, I will buy some and try serving it this way. Also, in response to some of the questions about smoking techniques, I have smoked fish and chicken on my electric stovetop using a disposable foil pan (actually, I used 2 to double the thickness), a small cake rack and aluminum foil. This works on a grill, too.

Christine-28_small(1)

over 4 years ago cheese1227

Lucky you!! I was talking with a chef about smoking fish over tea leaves. He tells me that is a Japanese technique. I have to do some research on what kind of tea leaves and how many. If I find that info out, I'll pass it along.

Default-small

over 4 years ago AlBurns

Congratulations jupon receipt of the editor's pick. Judt learning to enjoy smoked salmon and will tru this recipe ASAP. Great picture, as well.

186003_1004761561_1198459_n

over 4 years ago dymnyno

My farmer's market fishmonger has wonderful smoked salmon each week. But, what is tat soi?

Christine-28_small(1)

over 4 years ago cheese1227

It's a variety of Asian cabbage that is slightly peppery. I get it here in Central PA because it's a hearty spring crop and all the farmers at my market grow it -- and sell it. I've also seen it at Asian groceries. If you can't find it, you could use baby spinach or I've made it with pea shoots as well.

Img_0113

over 4 years ago Sugartoast

This looks amazing. I logged on this morning to look up the porchetta recipe but couldn't resist the photo and had to check the recipe immediately! Thank you so much, can't wait to try this. Also, just want to say I LOVE Jill Santopietro's little videos - wish she could have her own food show, she's hilarious and informative!

Christine-28_small(1)

over 4 years ago cheese1227

Excellent! Maybe we should start a Jill fan club on FB....

Default-small

over 4 years ago Lashburns

What a beautiful photograph! The recipe sounds wonderful and tasty.

Christine-28_small(1)

over 4 years ago cheese1227

I would imagine if youcan get the electric wok hot enough to do a proper stirfry than it could get hot enough to smoke. Good luck. Let me know how it turns out!

Ry_400

over 4 years ago melissav

This looks awesome. I have an electric wok. Do you think it would work in that?

Christine-28_small(1)

over 4 years ago cheese1227

Hi Melissa,

THe comment above was actually meant for you.

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Cannot wait to try this. I've never smoked anything this way, so I'm thrilled to see that it is so easy. (And fortunately, I have a quite powerful hood over my stove.) I cannot believe, sometimes, how much I learn, day to day, just visiting food52! Many thanks to the editors, and to cheese1227 for this amazing recipe. ;o)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats, cheese! This is in my saved file. (I need to get a wok!)

Christine-28_small(1)

over 4 years ago cheese1227

Thanks mrslarkin!

My_catering_(2)

over 4 years ago Aliwaks

Sounds delish.. do you think it would work on a gas grill rather than stove top??

Christine-28_small(1)

over 4 years ago cheese1227

I think you could easily do this on the grill in on of those disposable roasting pans covered very tightly with aluminum foil. Let me know how it goes.

Image

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I loved the way this recipe sounded when you first posted it. Unfortunately, like moneymom, my fan is terrible---but I wish I could taste it! (maybe on the grill outdoors?)Congratulations!

Gaby_by_sarah

over 4 years ago gabrielaskitchen

You have my vote! The Mandarin Oriental New York makes a very similar dish that is to die for! Their miso glazed salmon with soba noodles is topped with daikon sprouts and shitake mushrooms. It's a really great dish for dinner parties because it's served at room temperature and looses nothing from it.

Thanks for the recipe...I can't afford to spend the money on a dinner out to the Mandarin anytime soon ;) (PS love Jill Santopietro too!)

Christine-28_small(1)

over 4 years ago cheese1227

Jill is now an editor with Chow. You can follow her writing there. But I don't think I've seen any videos. Perhaps she's got bigger digs in SF and is still figuring out a new angle for a show.

Default-small

over 3 years ago nutcakes

Oh would I love the recipe for that particular miso glazed dish, gabriela.

Green_apple_card

over 4 years ago TasteFood

I discovered hot smoked salmon when we lived in Denmark. Now it's a favorite. Great recipe!

Christine-28_small(1)

over 4 years ago cheese1227

I'm not sure why we don't have more hot smoked fish in the US. Let's start a trend!

397212_10101514662356398_1850800444_n

over 4 years ago Loves Food Loves to Eat

Growing up on the Columbia River, I always had tons of smoked salmon my dad made, but I never knew I could easily recreate it in a wok, stovetop! Recipe sounds great, and thanks for the wok tip, A&M!

Christine-28_small(1)

over 4 years ago cheese1227

Good luck with the smoking. Once you get every thing sealed up tight, it's a very simple process.

Monkeys

over 4 years ago monkeymom

congrats cheese1227! I can't wait to try this...at kaykay's house because my fan is terrible.

Christine-28_small(1)

over 4 years ago cheese1227

Thanks. If you watch Jill's video (link posted in the head notes), it doesn't get all that smokey in her apartment. Nor in my kitchen. That is, until you unseal the tin foil. And if you can do that on a window sill or a fire escape, then you could have no need for a good fan.