Purée avocados with lime juice and scallions. Add extra virgin olive oil to thin out mixture. Season with salt, pepper, and cayenne powder. Chill.
Make soba noodles and then drain and rinse under cold water.
In a large bowl, add sliced English cucumber. Add equal amounts sesame oil, soy sauce, and rice wine vinegar. Season generously with gochugaru. Add noodles and toss until coated. Taste and season with salt if necessary.
Heat oil In skillet until just about to smoke. Add torn maitake mushrooms in an even layer. Cook until crispy and brown on both sides. Remove from pan. Wipe out pan.
Add a bit more oil to the skillet. Add salmon (patted dry and seasoned with salt and pepper) flesh side down. Cook until flesh is browned. Flip and cook skin until crispy.
Divide noodles between two plates. Add a swoosh of avocado purée. Place salmon on top of the purée. Garnish with more gochugaru and sliced scallions. Enjoy!
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