Over the years, for instance, I couldn’t tell you how many soy dressings, soy dipping sauces, and soy marinades I’ve made, each some combination of ginger, garlic, sugar, mirin, sake, oil, vinegar, and chili paste. Each has been unique in composition, but very similar at heart: a balance of salty and sweet, acid and fat, and often heat. I’ve loved nearly all of these sauces, and yet I continue to try new recipes in this genre, and I continue to stuff my abounding recipe file with more newspaper and magazine clippings. When will the madness end? With this recipe. Here, one sauce doubles as both a marinade for the salmon and a dressing for the soba noodles. This combination is a summer favorite. 5 from 1 review Recipe halves well. You will likely have leftover dressing. Store it in the fridge. I buy farmed raised salmon from a local seafood shop called Hooked (Latham, NY). It’s from the Faroe Islands, and from what I can tell online, it seems to be a pretty pristine operation. I know farmed salmon can be atrocious in terms of feed and environmental damage, but I don’t believe this to be the case with this farmed salmon. Wild is probably best if you can get it.
