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.
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.