Nori is the Japanese name for edible seaweed. In this recipe, toasted nori adds a crunchy texture to the dish. Nori also makes a great snack on its own and is high in vitamins A, B, K and in iron.
Chilled Buckwheat Salad with Salmon and Nori
- 8 ounces buckwheat noodles
- 12 ounces salmon
- 1 sheet Nori, toasted and torn into pieces
- 1 teaspoon sesame oil
- 1 cucumber, peeled into ribbons
- 2 tablespoons pickled ginger
- 1 tablespoon black sesame seeds
- 6 sprigs fresh cilantro
- 1 fresh lime, cut into wedges
- 2 packets soy sauce
1. Cook Noodles
Preheat oven to 400° F. Bring a pot of water to a boil and add salt. Add the buckwheat noodles and cook for 2 minutes. Drain and rinse under cold water.
2. Cook Salmon
Pat salmon dry with paper towel. Heat olive oil in a small pan till just smoking. Lay salmon in the pan and cook for 5-6 minutes on each side. Set aside to rest for 5 minutes. The USDA recommends cooking salmon to 145° F internal temperature.
3. Toast Nori
Place nori on a baking sheet and toast in the oven until crisp, about 5 to 6 minutes. Let cool and tear into small pieces.
4. Prepare Cucumber
Using a vegetable peeler, peel ribbons from the cucumber, discarding the middle part with the seeds. Cut lime into wedges.
5. Flake Salmon
Break the salmon into small pieces with a fork or by hand.
6. Plate Noodles
Toss the salmon with the noodles, cucumber, pickled ginger, sesame seeds, toasted Nori pieces, sesame oil and soy sauce. Top with cilantro leaves and a wedge of lime.
Tip: If you don’t have a vegetable peeler, simply slice the cucumber as thinly as possible.