DISH - casual summer food features in spectacular issue of popular NZ foodie magazine

 It is always a special day for me when this excellent NZ foodie magazine lands in my PO box. Issue #46 February/March 2013 arrived late last week with a welcome emphasis on casual summer food - think salads, barbecues and picnics. I have been steadily working my way through the many appealing recipes and  one of them in particular has been a special hit on both occasions I have made it - Claire Aldous' Green Soba Noodles with Hot Smoked Salmon and Almond and Wasabi Dressing.

Photo (by Aaron McLean) and recipe appear below, kindly supplied by Dish's editor Lisa Morton, who in part of her editorial had this to say:

Summer also means eating outdoors – picnics and barbecues are the perfect way to make the most of good weather. With that in mind, in this issue we have the best of casual summer food. Victoria Ross has created delicious picnic fare that’s also easy to transport, Al Brown has ideas for what to put on the grill and Food Editor Claire Aldous presents simple summer meals and turns salads into the main act, rather than the bit on the side.

Green Soba Noodles with Hot Smoked Salmon and Almond and Wasabi Dressing

This salad is also delicious without the salmon.  The dressing can also be tossed through warm new potatoes with the toasted seeds and lots of extra chopped coriander.

150 grams cha soba noodles

Dressing

⅓ cup almond butter*

¼ cup chopped coriander

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon vegetable oil

2 teaspoons sesame oil

1 teaspoon honey

1 teaspoon wasabi paste

1-2 tablespoons warm water

Salad

250 grams hot smoked salmon

200 grams green beans, stem end trimmed

1½ cups frozen edamame beans

⅓ cup tamari roasted sunflower seeds

2 tablespoons sesame seeds, toasted

Cook the noodles according to the instructions on the packets. Drain and refresh in cold water then drain again. Toss with a little sesame oil and set aside.

Dressing: Put all the ingredients except the hot water in a food processor and blend until smooth. Add enough hot water to make a pourable dressing.

Salad: Pull the beans through a bean slicer or slice thinly on the diagonal. Cook in boiling salted water until just tender then lift out and refresh in cold water. Add the edamame beans to the boiling water and cook until tender. Drain and refresh. Place both beans on kitchen towels to remove excess water.

To assemble: Place the noodles in a large bowl and toss with just enough dressing to coat. Add the beans and most of the sunflower seeds and sesame seeds, reserving a few to garnish, and gently combine. Transfer half the salad to a serving platter and top with chunks of salmon. Repeat with the remaining salad and salmon then scatter with the sunflower and sesame seeds. Serve the remaining dressing separately. Serves 4-6

*Almond butter is available from health food and gourmet food stores and some supermarkets.

Look for one where almond is the only ingredient listed. 

Footnote:

If you do not already own this magazine pick one up today, you will not regret it.

The salad above is from a feature called "In the mood for noodles". The magazine is chockablock with recipes as well as features on wine, raw food, summer drinks - beer, wine and sparkling soft drinks -  cheese, cookbook reviews and much more including the annual recipe index. It is a keeper!