Teriyaki Salmon Soba Noodle Salad (Printable version)
Glazed teriyaki salmon with buckwheat noodles and crisp vegetables in sesame dressing
# What you'll need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 ounces each, skinless)
02 - 1/4 cup teriyaki sauce
03 - 1 tablespoon soy sauce
04 - 1 tablespoon honey
05 - 1 teaspoon grated fresh ginger
06 - 1 garlic clove, minced
07 - 1 teaspoon sesame oil
→ Soba Noodle Salad
08 - 9 ounces dried soba noodles
09 - 1 medium carrot, julienned
10 - 1 red bell pepper, thinly sliced
11 - 1/2 cucumber, seeded and sliced into thin matchsticks
12 - 3 spring onions, finely sliced
13 - 3.5 ounces edamame beans, shelled and thawed if frozen
14 - 2 tablespoons sesame seeds, toasted
15 - Small bunch cilantro leaves
→ Sesame Dressing
16 - 2 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon sesame oil
19 - 1 teaspoon honey
20 - 1 teaspoon grated fresh ginger
21 - 1/2 teaspoon chili flakes
22 - Juice of 1 lime
# Directions:
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, refrigerated.
02 - Prepare soba noodles according to package directions. Drain well and rinse immediately under cold running water to halt cooking and prevent sticking. 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. Keep vegetables separated until assembly.
04 - Combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, chili flakes, and fresh lime juice in a small bowl. Whisk vigorously until honey is fully dissolved and mixture is emulsified.
05 - Heat nonstick skillet over medium-high heat. Remove salmon from marinade, reserving liquid. Sear salmon fillets for 3-4 minutes per side until just cooked through and nicely glazed. Transfer to plate.
06 - Pour reserved marinade into the hot skillet and simmer for 1 minute until slightly thickened. Spoon glaze over salmon fillets. Remove from heat and let salmon rest for 3 minutes before flaking.
07 - Flake salmon into large chunks. In a large serving bowl, combine cooked soba noodles, prepared vegetables, edamame, and half the toasted sesame seeds. Pour dressing over and toss gently until evenly coated.
08 - Divide salad among four serving plates. Arrange glazed salmon chunks on top. Scatter remaining sesame seeds and fresh cilantro leaves over each portion. Serve immediately with additional lime wedges if desired.
# Expert Tips:
01 -
- The perfect balance of sweet, savory, and fresh all in one bowl
- Ready in 35 minutes but tastes like you spent hours perfecting it
02 -
- Rinsing soba noodles thoroughly is essential or they will become one sticky gummy mess
- Don't overcrowd the pan when searing salmon or you will steam instead of caramelize
03 -
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor
- Cut vegetables while salmon marinates to maximize your time efficiently