Teriyaki Salmon Soba Noodle Salad (Print Version)
Refreshing bowl with teriyaki-glazed salmon, buckwheat noodles, and crisp vegetables in zesty 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 and sliced into thin matchsticks
12 - 3 spring onions, finely sliced
13 - 3.5 oz edamame beans, shelled and thawed if frozen
14 - 2 tbsp sesame seeds, toasted
15 - Small bunch cilantro leaves
→ 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
22 - Juice of 1 lime
# Directions:
01 - In a shallow dish, whisk together teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil. Add salmon fillets, turning to coat evenly. Marinate for at least 15 minutes.
02 - Prepare soba noodles according to package directions. Drain thoroughly and rinse under cold running water to halt cooking process. Set aside in colander.
03 - Julienne carrot into thin strips. Slice bell pepper and cucumber into thin matchsticks. Finely slice spring onions on the diagonal.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, chili flakes, and lime juice until emulsified and smooth.
05 - Heat nonstick skillet over medium-high heat. Remove salmon from marinade, reserving liquid. Sear salmon for 3-4 minutes per side until just cooked through and caramelized.
06 - Pour reserved marinade into skillet and simmer for 1 minute, spooning glaze over salmon. Remove from heat and let rest 3 minutes before flaking into large chunks.
07 - In large serving bowl, combine soba noodles, prepared vegetables, edamame, and half the sesame seeds. Add dressing and toss gently until evenly coated.
08 - Divide salad among serving plates. Top with glazed salmon chunks. Garnish with remaining sesame seeds and fresh cilantro. Serve with lime wedges.
# Expert Tips:
01 -
- The way the hot sticky salmon creates little pockets of warmth throughout the chilled noodle salad is pure magic
- Everything can be prepped ahead so when dinner time comes you just sear the salmon and toss it all together
02 -
- Always rinse soba noodles under cold water after cooking or theyll keep cooking and clump together into a sticky mess
- Let the salmon rest for a few minutes after glazing so the juices redistribute and the flakes stay intact when you break it apart
03 -
- Pat the salmon completely dry before searing to get that restaurant quality caramelized crust
- Room temperature salmon cooks more evenly so take it out of the fridge 20 minutes before cooking