Hot-smoked salmon noodle salad

Savor the flavors of hot-smoked salmon paired with fresh noodles in this delightful salad. A fusion of zesty, savory, and aromatic tastes awaits!

Ingredients:

• lb. green beans, trimmed
• Kosher salt
• oz. dried soba noodles (about 2 bunches)
• Tbsp. toasted sesame oil, plus more for drizzling
• tsp. dry karashi (Japanese hot mustard) or English mustard powder (such as Colman’s) or 1 Tbsp. prepared karashi in a tube or English mustard (such as Colman’s)
• cup soy sauce
• cup unseasoned rice vinegar
• Tbsp. sherry vinegar or red wine vinegar
• tsp. sugar
• garlic cloves
• cup extra-virgin olive oil
• Freshly ground pepper
• 5-oz. container baby lettuce (such as romaine or Little Gem)
• red radishes, trimmed, thinly sliced
• 6–8-oz. piece hot-smoked salmon, flaked
• Toasted sesame seeds (for serving)

Instructions:

1. Boil 1 lb. green beans without the ends in a medium pot with salted boiling water until they turn bright green, which should take about 2 minutes. Using a spider or a small sieve, take out the green beans and rinse them with cold running water to prevent them from cooking further. Shake or pat dry the green beans to remove excess water and set them aside.
2. Bring the water in the pot back to a boil and cook 6–7 oz. dried soba noodles (equivalent to about 2 bunches) as per the package instructions. After cooking, drain the noodles in a colander and rinse them under cold running water, rubbing them to get rid of excess starch. Drizzle the noodles with a bit of toasted sesame oil (around 1 tsp.) to prevent sticking and toss gently. Set aside.
3. In a small bowl, mix 2 tsp. dry karashi (Japanese hot mustard) or English mustard powder with 1 Tbsp. water to create a paste. If you're using 1 Tbsp. prepared karashi from a tube or English mustard, skip the water and add it directly without whisking. Then, add ¼ cup soy sauce, ¼ cup unseasoned rice vinegar, 2 Tbsp. sherry vinegar or red wine vinegar, 2 tsp. sugar, and 2 Tbsp. toasted sesame oil. Whisk the ingredients until the sugar dissolves. Grate 3 garlic cloves finely over the mixture and whisk to combine. Slowly pour in ⅓ cup extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified. Season the vinaigrette with freshly ground pepper and additional salt if required.
4. Cut the previously set aside green beans in half diagonally. Put them in a medium bowl, drizzle some sesame oil over them, and sprinkle with a pinch of salt. Toss to coat the green beans.
5. In a large bowl, place one 5-oz. container of baby lettuce (like romaine or Little Gem); lightly drizzle with about 2–3 Tbsp. of the vinaigrette, and gently toss to coat, preferably using gloved hands. Transfer the dressed lettuce to a serving platter, arranging it around the edges. Place the cooked noodles in 3 bundles on the platter, followed by sections of green beans, 7 thinly sliced red radishes, and flaked hot-smoked salmon, totaling one 6–8 oz. piece. Drizzle approximately half of the dressing over the green beans and noodles, then sprinkle the salad with toasted sesame seeds. Serve with the remaining dressing on the side.

Summary:

• Calories: 2249 kcal
• Fat: 135 g
• Protein: 86 g
• Carbs: 193 g
• Potassium: 2984 mg
• Magnesium: 467 mg