WEDNESDAY

Oven-Roasted Salmon with Soy-Ginger Glaze  |  Garlic Soba Noodles

 

According to my menu {as posted} we should be having Spicy Peanut Noodles with Steamed Vegetables this evening but a wonderful thing happened earlier this afternoon which called for a change of plan.  Shortly after lunch our neighbor, Dave, knocked at my kitchen door & when I greeted him he presented me with these…

Fresh salmon that he had caught off the coast of Half Moon Bay this morning.  It had been a good fishing day and he had much more than he could eat so he shared his bounty with us.  Just look at how beautiful those fillets are!!  My average-at-best photography did not adequately capture how the skin of this fish glistened…I must have stared at these extraordinary pieces of fish for five minutes.  The beauty and freshness of this fish, combined with the generosity and kindness of a dear neighbor made tonight’s dinner a special gift…many thanks, Dave! {Note:  For this evening’s dinner I only prepared one of the fillets and froze the remaining two}

With fish this fresh I wanted to keep the preparation simple.  Not too long ago, I read a post over at The Kitchn…”How To Cook Salmon Fillets In The Oven” in which Faith Durand describes the benefits of the low & slow method of roasting salmon she learned from chef, Suzanne Goin…”The low oven {temperature} prevents the salmon proteins from seizing up, keeping it tender and silky. It also helps in reducing an overly fishy taste which can be off-putting to some. The moist heat is easily achieved by placing a pan of water in the oven. This helps to keep the salmon juicy and tender. It will still flake but in lovely, silky folds.”  I have always grilled or pan-roasted fish but Faith’s post convinced me to give this “softer” method a try.  The resulting fish was probably the best salmon we have ever tasted.  Do I attribute the overwhelming success of this dish to the roasting method, or the freshness of our catch, or, most likely, the combination of both of these factors?  Yes, yes & yes…our fish will not always be this fresh but I am now a believer in the low & slow method for roasting salmon.  Since our soba noodles were being prepared with strongly-flavored scallions and garlic, I decided against the herb topping for the salmon suggested in Faith’s post, favoring a light glaze of soy and dijon mustard instead.  The combination of all of these flavors was perfect…unfortunately, there was not a crumb of salmon left over to enjoy with our eggs in the morning.

Oven-Roasted Salmon with Soy-Ginger Glaze {adapted from The Kitchn and Food& Wine}

• ½ cup soy sauce
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon raw, local honey
• 1 tablespoon Dijon mustard
• 1½ pounds salmon fillet, skin on
• Grapeseed oil

1. Remove the salmon from the refrigerator, unwrap it and let it sit on the counter to come to room temperature for about 30 minutes. Place a pan ½ full of water (I used an 8″ round cake pan) in the oven on the lower rack and preheat to 250°F.
2. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
3. Place a rack over a parchment-lined baking sheet and lightly brush some of the grapeseed oil onto the rack . Place the salmon fillet skin side down on the rack and brush a thin coat of the soy-ginger glaze over the salmon.
4. Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 - 30 minutes. A thicker fillet will usually need a little longer time. Check for doneness at 20 minutes: remove the tray of salmon from the oven and close the oven door. {Since the oven is at such a low heat, you want to keep the door closed as much as possible.} Place a knife tip in the thickest part of the salmon and gently pry it open. If the salmon separates into flakes, it’s done. If not, return it to the oven for another five minutes.
5. When the salmon is done, transfer it to a cutting board {brush with a bit more of the glaze if desired} and cut into individual serving pieces. To remove the skin (optional) work the edge of the spatula between the skin and the flesh. By gently wiggling, you should be able to lift the fillet clear of the skin.  Serve with Garlic Soba Noodles {recipe follows}.

Garlic Soba Noodles {adapted from 101 Cookbooks}

• 8 ounces dried soba noodles
• 2-3 tablespoons extra-virgin olive oil
• 1 bunch scallions {green onions}, thinly sliced
• 4 big handfuls of kale, stems removed and leaves roughly chopped
• 1 heaping tablespoon freshly minced garlic
• 2 baby radishes, sliced paper thin

1. Bring a large pot of salted water to a boil and cook soba noodles according to package instructions or until just tender. Drain and set aside.
2. Add the olive oil {and bit of salt} to a large skillet over medium-high heat. Stir in the green onions, kale, and garlic and cook for a minute until the kale begins to soften. Stir in the soba noodles. Remove from heat. Sprinkle with sliced radishes and serve.

The finished dinner plate…