Salmon and soba noodle salad with gin-aigrette
( SERVES 4 )
Here’s a quick dinner you can make in less time that it takes to drink a long, cold G&T. The salmon is raw but gets ‘cooked’ slightly by the gin-aigrette. If you’re not keen on the idea of raw salmon, try this with hot smoked salmon instead (skip the marinating stage). I made this with the Reefton Distilling Co.’s Little Biddy Gin, which is fragrant with botanicals foraged from the West Coast bush.
|1 packet||Soba noodles, (270g)|
|4||Salmon fillets, (120g each) skinned and cut into 1.5cm slices|
|1||Telegraph cucumber, peeled, deseeded and diced|
|4||Spring onions, finely chopped|
|1 Tbsp||Sesame seeds, toasted|
|1||Lemon, finely grated zest|
- Cook the soba noodles in a large pot of boiling water for 4 minutes, or as per packet directions. Drain well, rinse under cold water and set aside.
- While the noodles are cooking, make the gin-aigrette. Put all the ingredients in a small bowl and whisk until combined. Taste and set aside.
- Put the salmon slices in a shallow bowl and pour over about half the gin-aigrette. Turn to ensure they are all coated. Let sit at room temperature for five minutes.
- Put the noodles in a serving bowl and add the cucumber, spring onions, sesame seeds and lemon zest. Add a tablespoon or two of gin-aigrette and toss well. Add the salmon and a little more gin-aigrette, then toss again gently. Divide between four shallow bowls and serve immediately.
See more of Lucy Corry's gin recipes