Seared Sesame Salmon Salad with Soba Noodles & Edamame
25 min · Medium
#asian#high-protein#light#quick#salad
A cool, glossy bowl for a warm day: chilled soba noodles tossed in a sharp soy-sesame dressing, piled with crisp edamame and cucumber, and topped with just-seared salmon still blush in the middle.
Ingredientsfor 4 portions
- 480 g Salmon Fillets, Raw
- 300 g Soba, dry weight
- 1.5 cup Edamame, Shelled
- 1.5 cup Cucumber, sliced or ribboned
- 1.5 tbsp Sesame Oil
- 3 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 0.5 cup Spring Onions, thinly sliced
- 2 tbsp Sesame Seeds
Steps
- Cook the soba noodles in boiling water according to the pack timing, usually 4-5 minutes, then drain and rinse under cold water to stop the cooking and remove excess starch.
- Whisk together the soy sauce, rice vinegar, and half the sesame oil to make the dressing.
- Pat the salmon fillets dry and season lightly. Heat the remaining sesame oil in a hot pan and sear the salmon for 2-3 minutes per side, until the outside is golden and the center is still blush pink.
- Toss the cooled soba noodles with the cucumber and edamame in half the dressing.
- Divide the noodles between bowls, flake or slice the seared salmon on top, and scatter with spring onions and sesame seeds.
- Drizzle over the remaining dressing just before serving.
