2 tablespoons fresh cilantro
4 tablespoons sesame seeds
1 tablespoon sesame oil
4 (6-ounce each) salmon fillets
Salt and pepper
1 (8-ounce) package soba noodles
1 tablespoon chili/garlic sauce
2 teaspoons rice vinegar
1 bunch fresh chives, divided (half chopped, half saved for garnish)
1 red bell pepper, roasted, peeled and chopped
1 cup fish sauce or clam juice
1/2 cup chopped salted peanuts
For the salmon: Wash and pick leaves from cilantro. Place cilantro and sesame seeds in food processor with steel blades. Process until a paste forms.
Rinse and pat fillets dry and season with salt and pepper. Coat both with cilantro/sesame paste. Heat the sesame oil in a large saute pan. Over medium heat, sear salmon 3 minutes per side (longer depending on thickness of salmon) or until cooked through. Remove from pan and keep warm.
For the noodles: Boil a large pot of salted water. Have another container of cold water close at hand. Add soba noodles to the boiling water, adding a little cold water if the noodles start to boil again. Cook the noodles, never letting the water return to a boil, for about 8 minutes. Pour into a colander and drain excess water. Keep warm.
To serve: In a large bowl, mix chili/garlic sauce, vinegar, chopped chives, chopped pepper and peanuts. Toss the noodles in this mixture, add the fish stock or clam juice, and gently toss again. Arrange noodles in center of plate and top with salmon fillet. Garnish with whole chives and drizzle with a little sesame oil and rice vinegar. Makes 4 servings.
Note: Soba noodles, chili/garlic sauce and fish sauce can be found in Asian markets and some larger Giant Eagles.
"Taste of the NFL Cities" cookbook, contributed by chef Bob Malone
Thursday, January 20, 2000
