Spice-Crusted Salmon & Soba Noodle Salad

Jullie Caparas

Ingredients

For the pickled vegetables

  • medium watermelon radishes
  • medium carrots
  • large cucumber
  • 2 Tablespoons  rice vinegar
  • 2 Tablespoons  palm sugar
  • 1 Tablespoon  sesame oil
  • 1/2 Teaspoon  fine sea salt

For the soba noodles

  • bunches soba noodles
  • One  2-inch piece fresh ginger, roughly chopped
  • cloves garlic, roughly chopped
  • 2 Tablespoons  peanut butter
  • 2 Tablespoons  soybean paste, white or yellow
  • 1 Tablespoon  rice vinegar
  • 1 Tablespoon  sesame oil
  • 1 Tablespoon  palm sugar
  • 1/4 Cup  hot water

For the salmon and salad

  • 8-ounce salmon fillets
  • 1/2 Teaspoon  paprika
  • 1/2  Teaspoon  garlic powder
  • 1/2 Teaspoon  onion powder
  • 1/2 Teaspoon  fine sea salt
  • 1/4 Teaspoon  cayenne
  • 1/4 Teaspoon  Chinese five spice
  • 1/4 Teaspoon  black pepper
  • 2 Tablespoons  canola oil

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.

Directions

For the pickled vegetables

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. 

For the soba noodles

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.

For the salmon and salad

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!

 

Notes

For a detailed post on this recipe, visit Mangoes & Palm Trees.

Nutrition

Calories per serving:

965 calories

Dietary restrictions:

Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:

48%

Servings:

2
  • Fat 67g 103%
  • Carbs 39g 13%
  • Saturated 12g 58%
  • Fiber 5g 18%
  • Trans 0g
  • Sugars 27g
  • Monounsaturated 27g
  • Polyunsaturated 21g
  • Protein 53g 106%
  • Cholesterol 125mg 42%
  • Sodium 1,354mg 56%
  • Calcium 97mg 10%
  • Magnesium 129mg 32%
  • Potassium 1,476mg 42%
  • Iron 2mg 12%
  • Zinc 2mg 13%
  • Phosphorus 686mg 98%
  • Vitamin A 536µg 60%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 23mg 114%
  • Vitamin B6 2mg 88%
  • Folic Acid (B9) 123µg 31%
  • Vitamin B12 7µg 122%
  • Vitamin E 13mg 65%
  • Vitamin K 49µg 62%
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