October 29, 2010

Salmon with Buckwheat, Wakame and Miso-Yuzu Dressing

I strongly believe that comfort food has healing properties. When you're feeling like you need a bit of TLC you can make a bowl of something steaming and delicious, cuddle up on a sofa and indulge with whatever you are having and soon you will realise that everything will be a-o-k. Often comfort food is something we associate with memories from childhood, something we grew up with, something that is familiar, soothing and caring and makes you feel all fluffy and warm inside. Enough said? You get the idea ;-)

This is modern style comfort food I made for my partner (therefore the Japanese flavours) for de-stressing purposes. I love using buckwheat instead of rice sometimes, and I LOVE seaweed of all kinds. I cooked the buckwheat with a piece of konbu for extra flavour, but I have also read that konbu makes it easier to digest other foods you're eating. I often cook brown rice with a piece of konbu for the same reason. The miso-yuzu dressing was really perfect for this meal, but I see no reason why I couldn't use it for salads as well.

Wish you all a safe and enjoyable weekend to come!

Salmon with Buckwheat, Wakame and Miso-Yuzu Dressing

1,5 cups raw buckwheat
piece of konbu
400g salmon fillet, boned
pinch of sea salt
4 tbs dried wakame, soaked in hot water

Miso-yuzu Dressing

60ml water
1 tbs shiro miso
1 tbs less salty soy sauce
1 tbs yuzu juice
piece of fresh ginger, grated
sprinkling of shichimi togarashi

Place the buckwheat and the konbu in a medium saucepan, cover with water and bring to boil. Let simmer for 5-10 minutes or until just tender. Drain and leave to cool slightly.

Place the salmon in a saucepan, cover with water, season with a pinch of salt and bring to boil. Simmer until cooked through but still slightly pink in the middle. Drain and set aside to cool. Fork into bite size pieces.

Combine all the dressing ingredients in a bowl and mix well.

Place the cooked buckwheat in a large mixing bowl. Take out the konbu and slice it finely. Mix the konbu with the buckwheat. Drain the wakame and fold into the buckwheat. Pour the miso dressing in and toss well to combine. Lastly, fold in the salmon pieces. Season with some extra shichimi togarashi.