With Alaskan king salmon in season, I knew it would be the "something seared on top" component of this dish. Beyond that, I wasn't satisfied with just a grilled corn and avocado salad, but wanted something to really chew on and bring some heft to the meal. Tender soba noodles made this a seasonal, filling salad for yesterday's lunch.

For the original recipe, visit Jenn's blog.


1 ear corn, shucked and kernels removed
1/2 to 3/4 pound wild Alaskan king salmon
1 8 ounce package soba noodles
1 large avocado
Handful of parsley
Buttermilk, as needed

Chives, for garnish

Heat some oil in a cast iron pan to medium-high. Add the corn, season with salt and pepper, and stir to combine. Cook for 3-5 minutes, until most of the kernels are charred. Set aside.

In the same pan, add more oil and warm on medium-high heat. Season the salmon with salt and pepper, then add to the pan, skin side down. Cook for three minutes on each side, or until the salmon is medium rare. Set aside on a cutting board to cool.

Bring a large pot of water to a boil. Season with salt and add soba noodles; cook according to package directions; drain, reserving a bit of the cooking liquid.

While the water heats up, blend the avocado in a food processor with salt, pepper, and a handful of parsley. Add buttermilk slowly to thin it out to the consistency of a dressing.

Pour the soba noodles into a mixing bowl and add the dressing a spoonful at a time (you will likely have some leftover). Toss until well combined, adding a splash of the cooking water to thin if needed. Add the corn and chives (if using), and toss again. Flake the salmon into large pieces. Divide the noodles among plates, and top with the salmon and extra chives.