Do you want something cool for dinner on a hot summer night?
I cook all the time it seems like whether it is summer, fall, winter or spring. Soups are not as appealing in the summer months as the other three seasons and I don’t like eating a lot of cold foods in the cooler months when all you want is some good comfort food. But, when it is 100° outside with the “feels like” temperature even higher than that I do occasionally go for something easier and cold for dinner.
The day I bought this salmon, it wasn’t even on my grocery list. But, when I happened by the seafood section and saw this beautifully arranged salmon fillets, I had to buy some. We are lucky here in our part of Texas to have a great assortment of seafood year round. This salmon was a beautiful orange and was a wild caught fish which makes it even better.
The recipe I came across for the marinade for this dish used soba noodles. I decided to make it “pasta” free and make my noodles from zucchini, cucumber, carrot and onion. Remember, I don’t want to call this zucchini pasta because it isn’t fooling anyone saying that. I wouldn’t want my tastebuds set for some good pasta and get a mouth full of vegetables but, if you know in advance that this is a very healthy dish, you will not mind at all that it’s carb free.
My salmon was cooked on a cedar plank but you do not have to make yours that way; simply throw it on a grill or in the oven or even in a skillet to cook it. My cedar planks got used because I’ve had them in my closet for almost 7 years and never opened the package. Now that the package is opened, I will probably use them again even though I didn’t taste much flavor for the planks; that could be because they were so old — who knows.
BLAST FROM THE PAST: Since zucchini are so plentiful and large this time of the year, you should try my Zucchini Bowl for Salad, it makes a beautiful presentation.
Beautiful wild caught salmon.
Put the salmon in the bag with the half the marinade. Reserve the remaining marinade as dressing for the noodles.
Put the salmon on a cedar plank that has been soaked a couple of hours in water.
Grill the salmon the way you like it. Then remove and cool or refrigerate until ready to serve.
I used my spiralizer to cut the zucchini and cucumber.
A bowl full of guiltless noodles.
I used a mandolin to cut the red onion thin and a julienne tool to strip the carrots.
Use the other part of the marinade and toss some of it with noodles.
- 1 Cedar Plank soaked in cold water for 1 hr or longer.
- 1/2 c. Soy sauce
- 1/4 c. Rice vinegar
- 1/4 c. Mirin or sherry
- 3 T. Sesame oil
- 2 T. Sugar
- Pinch crushed red pepper
- 1-2 tsp. Thai Sweet Chili Sauce, optional
- 2-5 oz salmon filets
- 1 large zucchini
- 1 English cucumber
- 1/2 of red onion
- 6 green onions, thinly sliced
- 1 jalapeno, very thinly sliced, optional
- Cilantro for garnish
- 2 T. Black or white sesame seeds
- Either use a spiralized or a julienne tool and cut your cucumber, red onion, and zucchini into noodles. Use a julienne tool to cut the carrots into strips. Refrigerate.
- Meanwhile, in a medium bowl whisk together the soy sauce, rice vinegar, mirin, sesame oil, ginger, sugar, and crushed red pepper flakes. Place the salmon in a small dish or a Ziploc bag. Pour a quarter cup or more of the marinade/dressing over the salmon so it is coated - it does not have to be submerged. Chill for 20 minutes in refrigerator.
- Use the left over marinade (that has not touched the salmon) as a dressing. I added 1-2 teaspoons of the Thai sweet chili sauce and whisked it to combined.
- Take the salmon out of the marinade. Put the salmon on the soaked cedar plank (or just cook it on the grill). Grill for about 5-6 minutes or until the way you like it. Cut into small pieces or crumble.
- To assemble: Toss the noodle mixture with some of the dressing. Put a mound on a plate and top with salmon. Sprinkle with some green onions and sesame seeds.
- I had some Sweet Soy Glaze so drizzled some of it over the finished plate.