:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/vnD-Ud-tbo1WuR7otowR/468f987a41cb0a07407c0332c895a7.png "Japanese Sesame Salmon Soba Noodle Salad Bowls")
Japanese Sesame Salmon Soba Noodle Salad Bowls
Drawing influences from Japanese cuisine, this hearty bowl of soba noodles topped with perfectly seared salmon combines warm and comforting flavors with fresh, crisp vegetables. It's a deliciously balanced dish that's as comforting as it is healthy.
Ingredients
Ingredients:
- 4 skin-on salmon fillets
- Salt and pepper, to taste
- 2 tablespoon olive oil
- 200 g soba noodles
- 1 large cucumber, thinly sliced
- 4 spring onions, finely chopped
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- Sesame seeds, for garnish
For the sauce:
- 3 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon With
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, crushed
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Directions
Start by seasoning salmon fillets with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Once hot, add the salmon, skin-side-down, and cook for 4-5 minutes on each side until crispy and cooked through. Set aside.
Meanwhile, cook the soba noodles according to the package instructions. Drain and rinse under cold water.
Prepare the sauce by whisking together soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic in a bowl.
To assemble the bowls, divide the soba noodles among 4 bowls.
Top the noodles with the cooked salmon, sliced cucumber, shredded carrot, chopped spring onions and sliced red bell pepper.
Drizzle the sauce over top of each bowl, and sprinkle with sesame seeds.
Serve immediately and enjoy!
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TammersJapanese Sesame Salmon Soba Noodle Salad Bowls
Drawing influences from Japanese cuisine, this hearty bowl of soba noodles topped with perfectly seared salmon combines warm and comforting flavors with fresh, crisp vegetables. It's a deliciously balanced dish that's as comforting as it is healthy.
Start by seasoning salmon fillets with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Once hot, add the salmon, skin-side-down, and cook for 4-5 minutes on each side until crispy and cooked through. Set aside.
Meanwhile, cook the soba noodles according to the package instructions. Drain and rinse under cold water.
Prepare the sauce by whisking together soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic in a bowl.
To assemble the bowls, divide the soba noodles among 4 bowls.
Top the noodles with the cooked salmon, sliced cucumber, shredded carrot, chopped spring onions and sliced red bell pepper.
Drizzle the sauce over top of each bowl, and sprinkle with sesame seeds.
Serve immediately and enjoy!
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