I’ve adapted this recipe from one that I entered in Food52’s Best Salmon recipe contest about two years ago. That said, my original inspiration for the recipe came from a smoked trout, soba noodle and pea shoot appetizer I had at Two Fat Ladies in Glasgow. The Scotts are certainly well known for their salmon, but their trout attracts both fisherman and eaters from around the globe.

Serves four

• 16 shiitake mushrooms caps, sliced thinly
• 1 tablespoon canola oil
• 8 ounces Soba buckwheat noodles
• Juice of half a lemon
• 4 Tablespoons soy sauce
• 2 Tablespoons mirin (Japanese sweet cooking wine)
• 2 teaspoons finely grated ginger
• 1 teaspoon finely minced garlic
• 2 teaspoons turbinado sugar
• 1 teaspoon toasted sesame oil
• 2/3 cup warm water (You want this to be somewhat thin as it’s more of a broth than a dressing.)
• 4 baby bok choy, sliced
• ½ pound snow peas, stringed and blanched
• 1 4-ounce smoked trout fillet

1. Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.
2. In a skillet over a medium flame, heat canola oil and sauté the mushrooms until they are nicely browned and set aside.
3. Whisk together lemon juice, soy sauce, mirin, ginger, garlic, sugar and sesame oil. Add water to desired strength.
4. Divide noodles into wide bowls or onto medium-sized plates. Pour about one tablespoon of dressing over the noodles and mix well.
5. Divide bok choy and snow peas into the bowls and mix with the dressed noodles.
6. Break the fish into bite-sized pieces and divide them and the reserved mushrooms equally on top of the salad.
7. Drizzle remaining dressing over the completed salad and serve immediately.