Wasabi Pea Crusted Salmon with Soba Noodles and Beet Salad

Cooking Instructions

*Ginger juice is made by grating ginger on a cheese grater and then squeezing thoroughly.

METHOD:

Preheat oven to 450°F. Sprinkle the beet with extra virgin olive oil, salt and pepper, and wrap in aluminum foil. Roast in the oven until fork tender. Let cool and dice. Set aside.

Crush the wasabi peas in food processor (or chop coarsely with a heavy knife). Set aside.

In a small bowl, combine the wasabi powder with 3 Tablespoons cold water and spread on the salmon. Then roll in the crushed wasabi peas.

Heat grapeseed oil in a skillet. Add the salmon and sear for 1 minute per side. Place in the oven 3 minutes for rare-medium rare.

Bring a saucepot of salted water to boil. Add the noodles and cook until al dente.

In a bowl whisk together the vinaigrette ingredients. Add the noodles, beet, cashews, red pepper and carrot. Toss well to coat.

To serve, place the salad on each plate and top with the salmon.

Round Out the Meal:

With sauteed broccolini.

Kid Friendly:

Omit the wasabi peas and powder.