Grilled Salmon with Ginger Plum Sauce
September 2nd, 2015
The Plant Cafe Organic

Grilled Salmon with Ginger-Plum Sauce

Over Soba Noodles 

(estimated cooking time: 45min) 

Plum Sauce:
1½ lbs - Plums (Flavor Kings are often best this time of year)
1 tbsp - Minced Ginger
1 tsp  - Minced Garlic
½ tsp - Minced Fresh Rosemary
2 tbsp -Roughly Chopped Jalapeno (omit or add more to taste)
2 tbsp -Sugar  
2 tbsp- Mirin or Rice Wine Vinegar
1 cup  - Water
½ tsp  - Sea Salt  
1     - Star Anise
1 tsp  - Sunflower Oil
1 tsp  - Toasted Sesame Oil

Salmon (or Tempeh):
1 lb  - Wild Salmon (remove pin bones, leave skin on) or Soy Tempeh.

Smashed Cucumber Salad:
1 lb  - Persian cucumber
1 tsp  - Sea Salt
1 tbsp - Rice Wine Vinegar
1 tsp   - Sugar
1 tsp   - Toasted Sesame Oil
1 tsp   - Tamari Soy Sauce
Pinch  - Chili Flakes
2 tbsp - Cilantro Leaves
1 tbsp - Toasted Sesame Seeds for Garnish

Soba Noodles:
6 oz         Soba Noodles
6 cups     Matchstick-Size Pieces Mixed Summer Vegetables
(such as Carrots, Radishes, Cucumbers, and Bell Peppers; about 1 pound)

Plum Sauce:
Heat the sunflower oil in a small saucepan over medium heat, add the garlic, ginger and rosemary and cook until the mixture is fragrant (3 minutes).
Add the jalapeno, sugar, plum, mirin, star anise, water and toasted sesame oil.
Turn down the heat and allow to cook until plums are soft, add additional water if needed (you are looking for a thick sauce consistency).
Allow the mixture to cool, fish out the star anise and then puree the sauce in a blender or food processor (alternatively you could mash the sauce with a fork).
Reserve ¼ cup of plum sauce for the noodles and use the rest to marinate the salmon or tempeh.

Salmon (or Tempeh):
Cut salmon into 4 fillets.
Place plum sauce (reserving ¼ cup) in large baking dish, coat the salmon with the sauce, and allow to marinate for 20 minutes.
Prepare grill.
Once grill is hot, oil grill grates (so fish doesn't stick), place fillets on grill and cook for 3-4 minutes per side or until cooked to your liking.

Alternatively you could marinate slices of tempeh in the plum sauce and grill the same way as the salmon (tempeh is made from cooked and slightly fermented soybeans and formed into a patty- it’s great for grilling!)

Smashed Cucumber Salad:
Wash cucumbers and trim the ends, lay them on your cutting board and gently smash cucumbers with the side of a chef knife, then slice into bite size chunks.
Place the cucumber pieces in a strainer and toss with a big pinch of salt, drain for 30 minutes (feel free to omit this step if you don’t have time).
Combine smashed cucumbers with the remaining ingredients and toss to combine.

Soba Noodles:
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Run noodles under cold water to cool them; drain well and add to bowl with vegetables and reserved plum sauce, toss to combine.
Split the noodle mixture between 4 bowls, top with salmon (or tempeh) and serve with smashed cucumber salad.
Garnish with toasted sesame seeds.