I served this at my pseudo-private kitchen last week (see previous post), and it was warmly received. It’s a versatile combination — starter or main course, hot or room temperature — and simple to make.
Salmon head with buckwheat noodles (serves 4 as appetizer, 2 as main course):
2 large salmon heads (collars attached)
250g buckwheat noodles
a couple scallions
1t sesame oil
2T soy sauce
1. Rinse salmon heads and pat dry, season with salt and pepper, and steam until just cooked (about 7 mins).
2. While salmon is steaming, cook buckwheat noodles in unsalted boiling water. Take care not to overcook.
3. Rinse noodles well in cold water and let dry.
4. Let salmon rest for about 15 minutes, then strip meat into bite-sized shreds. You should have a combination of both pink and off-white meat. Reserve the fish oil.
5. Plate noodles, arrange salmon meat on top, and drizzle with the reserved fish oil from the steaming. Alternatively, toss the meat with the noodles and some fish oil.
6. On high heat, briefly cook the soy sauce, sesame oil, and diced scallions. It should be on the heat for no more than 30 seconds.
7. While hot, drizzle sauce over the meat and noodles, or serve on the side.