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Seared Salmon Soba Buckwheat Noodle Salad, served with a ginger dressing
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5 from 1 vote

Salmon Soba Noodle Salad

This Salmon Soba Noodle Salad features moist medium-cooked salmon fillets with crispy skin over soba noodles and vegetables. Served with a ginger dressing, this delicious and healthy salad can be a full meal ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish, Noodle and Soup, Salad
Cuisine: Asian Fusion
Servings: 2 people
Calories: 575kcal
Author: Sophie

Ingredients

  • 2 salmon fillets (about 6-8 oz each and up to 1 1/2-inch thick)
  • 6-8 oz spinach (or baby bok choy, yu choy sum)
  • 6 oz dried soba noodles
  • salt
  • pepper
  • cooking oil

For the Dressing

  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 2 teaspoons hot water
  • 3/4 teaspoons grated ginger
US Customary - Grams

Instructions

  • Remove salmon fillets from the fridge to come closer to room temperature.
  • Cut spinach (or baby bok choy, yu choy sum) into 2 1/2-inch long sections. Blanch in boiling water quickly until vegetables are cooked to your liking. Transfer vegetables to a bowl of cold water to stop the cooking. Then drain and gently squeeze out some excess water. Set aside
  • Cook dried soba noodles according to package instructions. Then rinse under cold water thoroughly to remove sliminess and stickiness. Drain and set aside.
  • Mix together all ingredients to make the dressing. Taste and adjust to your liking. Add some black pepper to taste. Set aside
  • Place a pan over medium to medium-high heat. Once the pan is hot, add some oil to coat the bottom. Pat dry the salmon fillets and place them skin side down on the pan.
  • Cook for 3-4 minutes to let the skin turn golden and crisp up. Then season the top with some salt and pepper, flip over and cook for another 1-2 minutes. Adjust heat as needed and aim for medium-cooked salmon.
  • Place soba noodles, vegetables and salmon in serving bowls/plates. Serve immediately with the ginger dressing.

Notes

To retain the crispiness of the skin for as long as possible, plate the salmon skin side up.

Nutrition

Calories: 575kcal | Carbohydrates: 73g | Protein: 49g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 1319mg | Potassium: 1540mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8045IU | Vitamin C: 26.8mg | Calcium: 134mg | Iron: 6.2mg