Needing inspiration, I turned to a fellow Quail Hill Farm Member / local food blogger - Sag Harbor Days. This recipe was really intriguing to me. I have never been a huge peanut sauce fan, maybe because I am very picky about my peanut butter. A few weeks back a friend brought me some fresh ground peanut butter from the city, so tonight I decided to give this recipe a try.
In her recipe she only used tofu, but hungry from packing, I decided to add salmon as well. They worked very well together.
Click to enlarge
What you need:
Salmon (1 small fillet for each person)
1 Package of Extra Firm Tofu Sliced into 3/4 inch rectangles
6 Tablespoons of Peanut Butter
a Large Handful of Kale Chopped
3 Tablespoons of Soy Sauce
2 Tablespoons Rice Wine Vinegar
Splash of Sesame oil
1 Teaspoon Asian Chili Sauce
1 Teaspoon of Ginger Minced
1 Package of Soba Noodles
Toasted Sesame Seeds
Boil the water for the noodles. Add to water when boiling.
Season the salmon with salt and pepper and steam (in bamboo steamer if you have) on top of the lemon slices. When cooked through remove from steamer and add toasted sesame seeds to the top of each fillet.
Make your sauce by adding the peanut butter, soy sauce, rice vinegar, ginger, chili sauce, and sesame oil to a small bowl and stir. Add water if the sauce is very thick. If you happen to have red pepper paste in your fridge or freezer (I made some last week) then you can add a spoonful as well.
Season each tofu rectangle and sear in a small sauté pan until golden. Remove from heat and add toasted sesame seeds to the top of each rectangle.
Add oil to the pan and add kale stir until wilted add sauce and noodles, toss and then remove from heat and plate.
Top with salmon and tofu.