This weekend my husband and I decided to visit one of our favorite places, The William Cullen Bryant Preserve in Cummington, Massachusetts. I wrote a recent blog about our visits this past summer: https://wordpress.com/block-editor/post/musicianstravels.com/146
It was a perfect fall day with a chill in the air. As we drove up to the homestead, the sun was shining on a field near the old barn on the estate- a lovely spot to play my recorder!
From the meadow, we stepped onto the trail that winds through the woods. As we looked up, the late afternoon sun filtered through a canopy of leaves and we both felt a familiar sense of comfort and tranquility.
The woods were noticeably quiet-no chirping of birds; only the small gurgle of the rivulet stream; a few chipmunks and squirrels scurried across the path carrying nuts in their mouths.
I looked down on the forest floor and saw a perfectly composed still life; a pine cone perched on a mushroom next to to tiny red leaf.
On the way back home, we stopped at a store in Great Barrington to pick up a food order. When we got back to our house, I saw that we were mistakenly given a very large piece of salmon. SO, this week there will be “Salmon Three Ways”. Tonight, it’s Asian Soba Noodles topped with chunks of crispy broiled salmon, ginger, sliced cucumber, julienned carrots and chopped peanuts. More recipes to follow for Tandoori Salmon and Salmon Cakes!
Asian Soba Noodles with Crispy Salmon
1/2 to 3/4 pound salmon fillet seasoned with salt, pepper and sprinkled with dried thyme
1 package buckwheat soba noodles
1 teaspoon finely chopped fresh ginger root
1 small cucumber peeled and julienned
1 small carrot peeled and julienned
Ingredients for Sauce:
2 tablespoons tamari
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon brown rice vinegar
few drops of hot sesame oil to taste
1/3 cup finely chopped salted peanuts
Broil salmon until crispy on top and it is just done- do not overcook.
Let cool slightly and cut into small pieces- discard skin.
Bring a medium pot of water to boil and cook soba noodles until done.
Drain and rinse thoroughly with cold water.
Place in medium bowl and stir in 1 teaspoon of the sesame oil, so the noodles do not stick together.
Stir in chopped ginger- you can also add chopped scallions if desired.
Mix together tamari, brown rice vinegar, remaining sesame oil and hot sesame oil.
Pour over noodles and stir.
Add julienned cucumber and carrot to noodles.
Place salmon pieces on top.
Garnish with chopped peanuts.