Black Sesame Paste Soba Noodles with Salmon and Spring Onions

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There are some plates of food that when presented in front of you you are a little bit sceptical that the dish will actually taste good. This dish, being predominately grey and black with only a splattering of green and white from the spring onions and the delicate pink from the salmon, is a case in point. You are going to have to trust me on this one when I say that this meal is seriously delicious. It also ridiculously quick (I know I know I say that with most of the dishes I put up on my blog) – it takes the amount of time that you cook your salmon in the oven – 15 minutes.

 

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Black sesame seeds may require a bit of effort to hunt down – I found mine at my local Asian grocers, but other than that you should be able to get hold of the rest of the ingredients pretty easily. If you don’t have tamari, just use soy sauce – they are very similar.

 

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I ate mine with a hot cup of fresh lemon verbena tea, which I have become rather addicted to since I was sweetly given a bag full of the stuff last weekend. Have you tried it before? Does anyone grow it in their gardens? Is it easy to maintain? I’d love to know as lemon verbena has a wonderful aroma and taste.

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I hope you get to try this dish very soon. I adore buckwheat soba noodles – I tend to buy the Clearspring variety – they look like this. They’re wheat free noodles, low in fat and a great source of protein and fibre. Go on give this dish a go and leave me a comment below.

 

Black Sesame Paste Soba Noodles with Salmon and Spring Onions

Adapted from Heidi Swanson’s ‘Super Natural Everyday’ – Black Sesame Otsu

Serves 4

black sesame seed paste

1 tsp sunflower seeds

1 tsp pine nuts

60g black sesame seeds

1 1/2 tbsp demerara sugar

1 tbsp sesame oil

1 1/2 tbsp tamari/soy sauce

2 tbsp brown rice vinegar

pinch of cayenne pepper

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350g buckwheat soba noodles

4 salmon fillets – skin removed (optional)

3 spring onions, finely sliced

1 tbsp extra virgin olive oil

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1. Preheat your oven (I use a fan oven – if you are not increase the temperature by 10 degrees) to 180 degrees. Equally you can steam the salmon if you prefer. Using a cooking brush gently wipe each salmon fillet with sesame oil. Place in a non stick dish and cook for 15 minutes.

2. Meanwhile, in a frying pan dry roast, on a low heat, the pine nuts and sunflower seeds for a couple of minutes so they begin to bronze. You will need to keep moving the pan to prevent burning. As the pine nuts begin to bronze add the black sesame seeds and move them around the pan for a minute. Transfer to a spice grinder (or pestle and mortar).

3. After whizzing the ingredients for 10-15 seconds so that they are properly blended, transfer the paste into a mixing bowl and add the remaining ingredients to make the black sesame paste. Place to one side.

4. Place the soba noodles in a pan of boiling water and cook according to instructions – should be around 5 minutes on a low heat. Before draining save 100ml of the noodle water and leave in a jug. Drain the soba noodles and run under cold water to prevent further cooking. Before adding the soba noodles to the black sesame paste, remove 1/4 of the paste and place in a separate cup. Add the soba noodles to the large mixing bowl with the remaining black sesame paste, the 100ml of noodle water, extra virgin olive oil and almost all of the spring onions and gently stir into the paste.

5. Serve a generous portion of noodles to each bowl or plate and place the salmon fillet on top along with a dollop of remaining black sesame paste which you have reserved and a scattering of spring onions.

It can be eaten at warm, room temperature or cold. You can replace the salmon with trout or even with tofu gently fried. It would in fact make an original and tasty lunch box alternative.


Roasted Harlequin Squash with Tofu, Kale and Coriander in a Miso-Curry Paste

I am a big advocate of eating a few meals a week that are vegetarian. In the past I think the general public felt rather limited on what vegetarian meals to cook that were satisfyingly tasty. Times have changed however and today a whole universe into vegetarian cooking has developed and become mainstream. There are countless possibilities of what to cook and a wonderful array of cook books and blog posts giving us ideas of new food combinations to try out.

A fabulous success story in the blogging world is the vegetarian food blogger Heidi Swanson from San Francisco, who writes 101cookbooks.com and already has a few cookbooks to her name. I managed to pick up her latest book Super Natural Cooking in Vancouver last year when I was visiting my sister. Her photos always impress me and I like the way they have a matt finish in her book.  Understandably she cooks with a wide range of lentils, beans and grains and has some excellent ideas of pairing them with various vegetables and sauces.

This recipe is very seasonal and is perfect for Autumn time as it requires you buying squash. Heidi uses ‘delicata squash’  for it’s buttery flavour and wonderful green stripes, adding a vibrancy to the dish. Sadly I could not find any at Pimlico farmers market so bought a harlequin squash instead, which worked equally well. Basically any squash that you don’t have to peel (which is actually quite a large number) will work.

I also used roseval potatoes as I adore their red skin and yellow flesh, but any other small variety of potato will work – Heidi uses new!

Finally the only other change I made to Heidi’s original recipe is that I used more tofu as I wanted to use up a whole packet.

The dish is perfect for a weeknight meal as it is very easy to prepare and takes no time to  actually cook. I also love the fact that it requires no peeling of the squash – result !

Miso-Curry Harlequin Squash

Adapted from Heidi Swanson’s book ‘Super Natural Every Day’

Serves 4

350g harlequin squash (or delicata or any that require no peeling)

60 ml extra virgin olive oil

70g sweet white miso paste (I buy mine from Sainsbury)

1 tbsp red Thai curry paste

349g firm tofu (or whole packet equivalent), cut into small cubes

4 medium Roseval potatoes, unpeeled and cut into chunks

2 tbsp fresh lemon juice

45g chopped kale, tough stems removed

45g seeds (pine nuts, pumpkin and sunflower seeds), toasted

30g chopped coriander/cilantro

1. Preheat the oven to 200 degrees centigrade.

2. Carefully cut the harlequin squash into 1cm thick half moons.

3. In a bowl whisk together the oil, red thai curry paste and sweet miso paste.

4. Gently fold the squash, potatoes and tofu into 80ml of the miso-curry paste using your hands, making sure that you do not break up the tofu. Spread out the ingredients onto a baking sheet and place in the centre of the oven for 25-30 minutes. Toss a couple of times during cooking once the ingredients begin to bronze.

5. With the remaining miso-curry paste whisk in the lemon juice and then stir in the kale (uncooked!).

6. In a heavy skillet gently toast the seeds and nuts over a medium heat until they have bronzed and become fragrant. This will only take a couple of minutes. Do not leave them as they will burn.

7. When the squash, potatoes and tofu are cooked, gently toss all the ingredients together including the nuts and seeds, coriander/cilantro and kale. Serve hot onto warm plates.

The potatoes, squash and tofu coated in the miso-curry paste

Ready to eat – once I’ve got the perfect shot!