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.

📝 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
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 teaspoons hot water
• 3/4 teaspoons grated ginger

👨‍🍳 Instructions

1. 1Remove salmon fillets from the fridge to come closer to room temperature.
2. 2Cut 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
3. 3Cook dried soba noodles according to package instructions. Then rinse under cold water thoroughly to remove sliminess and stickiness. Drain and set aside.
4. 4Mix together all ingredients to make the dressing. Taste and adjust to your liking. Add some black pepper to taste. Set aside
5. 5Place 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.
6. 6Cook 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.
7. 7Place soba noodles, vegetables and salmon in serving bowls/plates. Serve immediately with the ginger dressing.