Ingredients with Measurements:
- 1 lb. fresh salmon fillet, skin removed
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 head of romaine lettuce, chopped
- 1 cup of cooked soba noodles
- 1 cup of sliced cucumber
- 1 cup of sliced radish
- 1 cup of sliced red onion
- 1 cup of cherry tomatoes, halved
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of chopped macadamia nuts
Citrus Vinaigrette:
- 1/4 cup of freshly squeezed orange juice
- 1/4 cup of freshly squeezed lime juice
- 1/4 cup of rice vinegar
- 1 tbsp. honey
- 1 tsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup of olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Salad bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rub the salmon fillet with olive oil, salt, and black pepper. Place it on a baking sheet and bake for 15-20 minutes, or until cooked through.
3. In a mixing bowl, whisk together the orange juice, lime juice, rice vinegar, honey, Dijon mustard, salt, and black pepper. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified.
4. In a salad bowl, combine the chopped romaine lettuce, cooked soba noodles, sliced cucumber, sliced radish, sliced red onion, halved cherry tomatoes, chopped cilantro, chopped green onions, and chopped macadamia nuts.
5. Flake the baked salmon fillet and add it to the salad bowl.
6. Drizzle the citrus vinaigrette over the salad and toss to combine.
7. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Bake salmon fillet at 400°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 22g
Protein: 22g
Sodium: 660mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- Salmon fillet can be substituted with cooked shrimp, chicken, or tofu.
- Soba noodles can be substituted with rice noodles or quinoa.
- Macadamia nuts can be substituted with almonds or cashews.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use a different type of lettuce, such as butter lettuce or arugula.
- Add sliced mango or pineapple for a tropical twist.
Tips and tricks:
- Make sure to remove the skin from the salmon fillet before baking.
- Cook the soba noodles according to package instructions and rinse with cold water to prevent them from sticking together.
- Toast the macadamia nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad is best served cold, but the salmon can be reheated in the microwave or oven.
Presentation ideas:
Serve the salad in a large, shallow bowl and garnish with extra cilantro and green onions.
Garnishes:
Extra cilantro and green onions.
Pairings:
This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of steamed rice or garlic bread.
Troubleshooting advice:
If the vinaigrette is too tart, add more honey to balance out the acidity.
Food safety advice:
Make sure to cook the salmon fillet to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lomi salmon is a traditional Hawaiian dish made with salted salmon, tomatoes, onions, and chili peppers. This recipe puts a modern twist on the classic dish by using fresh salmon and adding a citrus vinaigrette.
Flavor profiles:
This salad is fresh, bright, and citrusy, with a hint of nuttiness from the macadamia nuts.
Serving suggestions:
Serve as a light lunch or dinner, or as a side dish at a summer barbecue.
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