Wild Salmon Bowl
Chef Erica Holland-Toll
The Stanford Flavor Lab
Palo Alto, Calif.
Salmon and farm-fresh vegetables combine to create an on-trend bowl with bold Asian flavors. Chef Holland-Toll of the Stanford University Flavor Lab sources cauliflower, squash, cherry tomatoes and spinach to highlight the color and flavor of the seafood, then ties the ingredients together with a kimchi vinaigrette blended with rice vinegar, tamari and toasted sesame oil.
1 lb. salmon fillets
1 lb. soba noodles
2 med. yellow gold bar squash, cut into large dice
Toasted sesame oil, as needed
1 small head green, purple or white cauliflower, cut into florets
1 pt. cherry tomatoes (mixed varieties), each cut in half
1 lb. baby spinach, washed
2 tbsp. black and white mixed sesame seeds, toasted
1 cup kimchi
1 cup canola oil
½ cup seasoned rice vinegar
¼ cup gluten-free tamari soy sauce
¼ cup toasted sesame oil
2 tbsp. Dijon mustard
½ clove garlic, smashed
1. For bowl: Preheat oven to 350 F. Season salmon lightly with salt and pepper. Roast in oven approximately 12 minutes, until just cooked through. Cool, chill and flake.
2. Cook soba noodles in boiling water until just tender; drain, cool and chill.
3. Increase oven temperature to 375 F. Toss squash with sesame oil. Roast in oven for 5 minutes until cooked through. Cool and chill. Blanch cauliflower florets until tender. Drain, cool and chill.
4. For kimchi vinaigrette, combine kimchi, oil, vinegar, tamari, mustard and garlic in blender container. Cover and puree until smooth.
5. To serve, divide spinach among bowls. Arrange soba noodles, salmon and vegetables on top. Drizzle each with kimchi vinaigrette and sprinkle with sesame seeds.
Photograph courtesy of Kikkoman Sales USA