Teriyaki Salmon Soba Noodle Salad (Printable version)
Glazed salmon meets buckwheat noodles and crisp vegetables in a tangy sesame dressing.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 oz each, skinless)
02 - 1/4 cup teriyaki sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp honey
05 - 1 tsp grated fresh ginger
06 - 1 garlic clove, minced
07 - 1 tsp sesame oil
→ Soba Noodle Salad
08 - 9 oz dried soba noodles
09 - 1 medium carrot, julienned
10 - 1 red bell pepper, thinly sliced
11 - 1/2 cucumber, seeded & sliced into thin matchsticks
12 - 3 spring onions, finely sliced
13 - 3.5 oz edamame beans (shelled, thawed if frozen)
14 - 2 tbsp sesame seeds (black or white), toasted
15 - Small bunch cilantro, leaves only
→ Sesame Dressing
16 - 2 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp sesame oil
19 - 1 tsp honey
20 - 1 tsp grated fresh ginger
21 - 1/2 tsp chili flakes (optional)
22 - Juice of 1 lime
# How to Prepare:
01 - Whisk together teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil in a shallow dish. Add salmon fillets, turning to coat thoroughly. Marinate for at least 15 minutes.
02 - Prepare soba noodles according to package directions. Drain and rinse under cold running water to halt cooking process. Set aside in colander.
03 - Julienne the carrot into thin strips. Slice bell pepper and cucumber into matchsticks. Finely slice spring onions on the diagonal.
04 - Combine soy sauce, rice vinegar, sesame oil, honey, ginger, chili flakes, and lime juice in small bowl. Whisk vigorously until fully emulsified and smooth.
05 - Heat nonstick skillet over medium-high heat. Remove salmon from marinade, reserving liquid. Sear salmon 3-4 minutes per side until just cooked through and golden brown.
06 - Pour reserved marinade into skillet and simmer 1 minute, spooning glaze over salmon continuously. Remove from heat and let rest 3 minutes before flaking into large chunks.
07 - Toss soba noodles, prepared vegetables, edamame, and half the sesame seeds in large bowl. Add dressing and toss gently until evenly coated.
08 - Divide salad among 4 plates. Top with glazed salmon chunks. Garnish with remaining sesame seeds and fresh cilantro. Serve with lime wedges if desired.
# Expert advice:
01 -
- The warm, sticky salmon against cold, crisp noodles creates this incredible temperature contrast that wakes up your whole palate
- You get to look like you put in way more effort than you actually did, which is my favorite kind of cooking magic
02 -
- Rinsing soba noodles under cold water after cooking is absolutely non-negotiable, or they will clump together into a sad, sticky mass
- The glaze in the pan moves from perfect to burned very quickly, so stand right there during that final minute
03 -
- A vegetable peeler creates the most beautiful, paper thin carrot strips if you don't feel like julienning by hand
- Room temperature salmon cooks more evenly than cold straight from the fridge