Salmon Soba Salad
- Author
- Helen Park
- Servings
- 2-4
- Category
Main Dish
Salad
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)
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!
