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Chilled Soba with Salmon Filet

April 4, 2015

I’ve always admired the Japanese for their practice of perfection. Skilled masters of patience, persistence, and detail – a killer combination to exquisitely flawless creations. Undoubtedly, this practice extends into the beautiful art of Japanese cooking – a combination of delicious, umami-rich flavours. This inspired me to re-live those light and delightful meals I’ve had in Japan.

Of course, I added a nutritious-twist to my Japanese inspired dish. This autumn Sunday afternoon, I made organic chilled buckwheat soba noodles dipped in cold mentsuyu sauce. Accompanied with lightly marinated salmon steak placed on a bed of greens and sprouts.

Japanese Soba Salmon Recipe | Rosy Cheeks Project Japanese Soba Salmon Recipe | Rosy Cheeks Project Japanese Soba Salmon Recipe | Rosy Cheeks Project


Serving 2

Mentsuyu dipping sauce (recipe taken from japanesecooking101)

1/2 cup mirin
1/2 cup Japanese soy sauce
1/4 cup Sake
Handful bonito flakes
Green onions (finely chopped)

Soba Noodles, Salad, and Salmon

1 cup organic buckwheat soba noodles
handful mixed greens
1 medium sized radish thinly sliced and julienned
mixed bean sprouts
2 salmon filets
1 tbsp coconut oil
sea salt
freshly ground peppercorn


Making menstuyu

Add the mirin, soy sauce and sake in a saucer and bring to a boil on high heat
When the mixture starts boiling, add in a handful of bonito flakes and cook for another 5 minutes on medium heat
Drain bonito flakes and let mentsuyu cool down before serving

Optional: Chop green onions into 1/2cm pieces and place in chilled mentsuyu for added flavour


Cooking the noodles 

1. Fill up a medium sized pot with water and bring to a boil on high heat

2. Take a handful of soba noodles and place into boiling water

3. Cook noodle for around 7-10 minutes or until fully tender *Tip: test to see if the noodle is done by cutting it in half. The centre of the noodle should be the same color as the outer rim of the noodle.

4. Immediately drain noodles and soak in ice cold water for 5 mins (or run under ice cold water for 3 mins)

Marinating the salmon

1. Cover all 4 surfaces of the salmon with sea salt and pepper

2. Marinate for 20 minutes or longer

Cooking the salmon

1. Heat up coconut oil in a medium skillet on medium to high heat

2. When oil is warmed up (test by sprinkling droplets of water into the pan, if the oil sizzles, you’ll know it’s ready) place the salmon with skin side down

3. Turn down to medium heat and let salmon cook. Make sure you don’t move the salmon around, otherwise the skin will rip. Tilt the pan around to allow the oil brush along all edges of the salmon

4. Cook for around 3 minutes, closely watching for the bottom edges of the salmon skin begin to turn golden brown. You’ll know this side of the salmon is cooked when you can easily slide the salmon around the pan with ease.

5. Using a tong, gently flip the salmon around and let it cook. Repeating steps 3 and 4

6. Salmon is ready to be served

Allergy Free, Dairy Free, Gluten Free, Grain Free, Nut Free, Recipes, Salads, Snacks, Soy Free

Tangy, Refreshing Radish, Cucumber Rainbow Salad

April 4, 2015

I am the notorious salad queen amongst my friends. Always experimenting with different variations of greens and salad toppings. My usual salads comprise of earthy leafy greens topped with a mixture of seeds and nuts. But today, I decided to do something a little different.

Inspired by William Sonoma’s Radish-Cucumber Salad recipe. I whipped up a beautiful rainbow colored radish cucumber salad drizzled with a rich and tangy anchovy-mustard dressing. It serves as a nice refreshing snack on a lazy Sunday afternoon. Or as a nice side dish at lunch or dinner.

Radish, Cucumber, Rainbow Salad | Rosy Cheeks Project



1 small shallot, diced
1 tbsp dijon mustand
4 anchovy fillets soaked in olive oil
juice from ¼ of a lemon
1/4 cup olive oil
1 tsp sugar
pinches of salt and pepper


3 hard-boiled eggs, cut into 1/2 inch wide slices
1/2 cucumber, julienned
8 small radish, julienned
1 small yellow pepper, julienned


1. Add all dressing ingredients except olive oil into a blender. Puree until smooth.
2. While motor is running, slowly pour olive oil in a steady stream and process until blended.
3. In a large mixing bowl, add in cucumber, radish and yellow pepper.
4. Drizzle salad dressing and toss to coat.
5. Transfer to a platter and mix in eggs.
6. Drizzle some dressing to eggs.
7. Sprinkle salad with a pinch of salt and pepper.