The Giving Table empowers everyone to do good with food. Learn more, or visit Food Philanthropy 101 to discover NGOs making a difference in the food system

Subscribe to The Giving Table Blog by Email

Follow Me on Pinterest Pinterest


Join Us!

Food for Thought
"The day is coming when a single carrot, freshly observed, will set off a revolution."
-Paul Cezanne, artist

Recipe for Good

Ready to become a philanthropist? The short eBook, Recipe for Good, will show you how. Learn more, or download it now.

« [Tomato Tuesday] Food Bloggers Poised to Take Over the Internet | Main | Friday Food for Thought: Is there such a thing as guilt-free eating? »

The Food Matters Project: Soba Noodles with Avocado, Corn and Grilled Salmon

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.

Reader Comments (7)

That looks very tasty. Salmon is a great addition to the noodles.

July 16, 2012 | Unregistered CommenterJen

What an interesting flavor profile - sounds awesome!

July 16, 2012 | Unregistered CommenterAlyssa @ EverydayMaven

That is some beautiful salmon... I'm drooling!

July 16, 2012 | Unregistered CommenterJenn

This looks delicious- simple, yet tasty!

July 17, 2012 | Unregistered CommenterEvi

Your salad really sounds good. Love the soba noodles.

July 17, 2012 | Unregistered CommenterLexi

Your salad really sounds good. Love the soba noodles.

July 17, 2012 | Unregistered CommenterLexi

wow! what an interesting combo of avocado, parsley, and buttermilk! :)

July 18, 2012 | Unregistered CommenterMargarita

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>