Salmon Soba Noodle Salad | Simple, Fresh & Delicious | Flexitarian Series
Posted: Apr 24 2020
At our catering company and café, this salad was our first big hit! It was a best seller for years and years. You are going to love this one.
This salmon soba noodle recipe is easily converted to a vegan plant based meal by replacing the salmon with avocado and/or tofu.
This cold soba noodle recipe is part of our flexitarian series helping more people eat more veg and less meat.
Salmon Soba Noodle Salad
cook time - 20 minutes
Ingredients4 bunches (360g) soba noodles
4 cups (80g) baby spinach or arugula
2 medium (160g) carrots
160g salmon fillet
3-4 (20g) radishes
4 tbsp (60ml) olive oil
4 tbsp (60ml) tamari or soy sauce
4 tbsp (60ml) rice vinegar
2 tbsp (30ml) maple syrup
2 tsp (10ml) grated ginger
Sprinkle white and/or black sesame seeds
Handful radish sprouts
Put large pot of water to boil.
Warm a large frying pan on med high heat.
Make dressing by placing olive oil, tamari, rice vinegar, maple syrup & ginger in a mason jar and shake or bowl and whisk to combine.
Once the frying pan is hot, add 1 tbsp of sunflower oil. Place the salmon skin side down into the pan. Cook for 4 minutes without moving the salmon in the pan. Then flip it and cook for another 4 minutes or until inside temperature reaches at least 145 F. Remove from the pan and set to the side. Option to remove the salmon skin and place back in the frying pan, frying until crisp. Salt and chop into small pieces.
Cook soba noodles according to package instructions. Once cooked, run under cold water until noodles feel cold to the touch. Drizzle soba noodles with 2-3 tsp of sesame oil and toss until evenly coated to ensure noodles do not stick.
Grate carrots and thinly slice radishes.
Divide cold soba noodles into bowls. Add spinach, carrots, radishes and flaked salmon to each bowl. Pour desired amount of dressing over each salad. To finish, sprinkle with white and black sesame seeds, salmon skin and top with radish sprouts.