Grilled Salmon Honey Cured on Cold Soba Noodle Salad with Thai yellow Curry Reduction
For The Grilled Salmon Honey Cured
Combine together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt & 1/4 teaspoon of pepper in a small bowl. Allow to sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated do not add the mint until just before using. Bring to room temperature before using. Ignite the grill to high. Brush the salmon w/ the oil & flavour with salt and pepper. Position the salmon on the grill, skin side down, and grill until golden brown and slightly scorched, about 3 mins.
For The Cold Soba Noodle Salad
Cook noodles according to package directions, rinse under cool water, and set aside. Prepare the scallions and set aside as well. For the dressing, whisk together all ingredients and pour over the noodles. Add the scallions and toss to combine. For a richer flavor, refrigerate for a few hours before eating to let the flavors combine, or enjoy right away, garnishing with the peanuts and sesame seeds when served.
For The Thai Yellow Curry Reduction
Remove the chilies' stems and thinly slice them. Soak them in a bowl of warm water for about 15 minutes or until soft. Drain well. Set aside. Prepare lemongrass .Toast coriander and cumin together in a dry frying pan over medium heat. Stir constantly for about 1 - 2 minutes, or until the spices are fragrant and slightly darkened. Remove from heat and stir in salt, turmeric, pepper and cinnamon. Blend all the other ingredients and toasted spices in a small food processor until smooth. Put the thick coconut milk into a wok and fry for 3-5 minutes. Stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and fry for 1-2 minutes.
32”inch White Round plate. Place Soba Noodle salad Place on top Grilled salmon and drizzle Yellow curry reduction garnish with wonton crispy bungles.
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