Name: Salmon Soba Salad
Yield: 2-4
Ingredients: 3 oz soba noodles; 1 salmon fillet (about 8oz each), skin off and bones removed; 1 scallion, thinly sliced; 2 Persian cucumbers, julienned into thin matchsticks; 1 Tbsp Yagenbori blend, divided; 2 Tbsp soy sauce; 1 Tbsp lemon zest; 1 Tbsp lemon juice (zest the lemon, then squeeze for juice)

A light but satisfying meal that layers tender soba noodles, delicate slices of salmon, and crisp vegetables with a bright citrus-soy dressing. Our Yagenbori spice blend adds an unexpected lift of citrus, umami, and chili to tie everything together. Perfect for warm weather lunches or easy dinners when you want flavor without fuss.

Salmon Soba Salad

Rated 3.7 stars by 7 readers

Author

Helen Park

Servings/Yield

2-4

Ingredients

For the Salad:

3 oz soba noodles
1 salmon fillet (about 8oz each), skin off and bones removed
1 scallion, thinly sliced
2 Persian cucumbers, julienned into thin matchsticks
1 Tbsp Yagenbori blend, divided

For the Dressing:

2 Tbsp soy sauce
1 Tbsp lemon zest
1 Tbsp lemon juice (zest the lemon, then squeeze for juice)

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Directions

Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside.
In a small bowl, whisk together the dressing ingredients. Set aside.
Rinse salmon and pat dry gently. Make paper-thin slices, laying each slice onto a plate after each cut. Season the plate of salmon with 2 tablespoons of the dressing and set aside.
In a large bowl, toss the soba noodles, scallions, cucumber, and half of the Yagenbori with the remaining dressing. Arrange noodles on a platter or in bowls.
Top with salmon, sprinkle on the remaining Yagenbori for a finishing touch, and enjoy!

Recipe Note

Recipe Notes:

The salad components can be prepped ahead and assembled just before serving. Also great with grilled shrimp or tofu and make it deluxe with a fresh wedge of avocado.

Questions? Contact helen@laboiteny.com

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Yagenbori

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nutty, citrusy, umami

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Salmon Soba Salad

Salmon Soba Salad

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