½ lb smoked salmon
4 packages soba
1 kyuri (Japanese cucumber)
4 leaves romaine lettuce or an equal amount of mizuna
12 stems of mitsuba (optional)
2 green onions
white sesame seeds (optional)

Juice of one lime
2 inch knob of ginger, peeled and grated
2 tbsp soy sauce
2 tbsp sugar
½ tsp sesame oil

Soba and Smoked Salmon Salad

This, modern, low-fat and super-easy recipe combines noodles and salad in one dish, so it could either go on the noodle or salad page. Since it has an abundance of vegetables and the dressing is essentially a salad dressing, I put it here. I rely on this recipe often, especially in the summer, when the bright flavors and fresh, crunchy vegetables really hit the spot. I should point out that the flavors are not traditionally Japanese, they are closer to Thai. Feel free to add whatever vegetables you like – julienned carrot or red pepper would also work nicely, especially if you want a vegetarian version without the salmon.

Prepare soba according to package directions. Cool under cold running water, and drain the soba in a colander to remove as much water as possible. Slice smoked salmon into bite size pieces. Cut the kyuri into wedges or julienne, according to your preference. Slice the green onion into fine slivers. Chop lettuce into ½ wide strips, or roughly chop mizuna.

Place the drained soba on plate, and top with the lettuce, cucumber, smoked salmon and finally, the negi and optional mitsuba and sesame seeds.

Combine grated ginger, soy sauce, sugar, lime juice and sesame oil and pour just before serving.

Serves 4