This is an incredibly satisfying noodle dish that balances different textures and a bold mixture of flavors. Creamy miso dressing over soba noodles, tangy pickled vegetables, and a spice-crusted salmon fillet makes an exotic and exciting dish.
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To marinate the vegetables, thinly slice the radishes, carrots, and cucumber, then combine in a large mixing bowl. In a separate bowl, whisk together the rice vinegar, palm sugar, sesame oil, and the salt. Pour this dressing over the vegetables and toss to completely coat. Set aside to marinate.
To prepare the noodles, bring a pot of water to a boil and add the soba noodles. Stir often, and cook for 5 minutes. Drain the noddles and rinse them under cold water. To prepare the dressing, combine the ginger, garlic, peanut butter, soybean paste, rice vinegar, sesame oil, and palm sugar in a small food processor. Purée until a creamy paste has formed, and then slowly add the hot water to the paste. The dressing will become lighter in color and smoother in texture. Toss the drained noodles with 1/2 of the dressing, and reserve the rest for serving.
To cook the salmon, first pat each fillet dry with a paper towel. Coat the flesh of each fillet with equal amounts of the spices, making sure to press the seasoning into the flesh. Heat the canola oil in a heavy-bottomed pan or cast-iron skillet over medium-high until the pan starts to smoke. Place the salmon fillets flesh side down in the pan and cook for 2-3 minutes. Do not touch until ready to flip! Next, turn the salmon over, and continue to cook for 4-5 more minutes until the skin is crispy.
Serve the salmon fillets with the soba noodles and vegetables. This dish can be served cold, room temperature, or warm, and it can be shared as an entrée or as an appetizer course. Enjoy!