Spice-Crusted Salmon & Soba Noodle Salad Recipe


Nutrition

Cal/Serving: 962
Daily Value: 48%
Servings: 2

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat67g103%
Saturated12g58%
Trans0g0%
Carbs38g13%
Fiber5g18%
Sugars26g0%
Protein53g107%
Cholesterol125mg42%
Sodium1351mg56%
Calcium94mg9%
Magnesium126mg31%
Potassium1473mg42%
Iron2mg12%
Zinc2mg13%
Vitamin A10842IU217%
Vitamin C20mg33%
Thiamin (B1)1mg37%
Riboflavin (B2)0mg28%
Niacin (B3)23mg114%
Vitamin B62mg88%
Folic Acid (B9)119µg30%
Vitamin B127µg122%
Vitamin E13mg64%
Vitamin K49µg62%
Fatty acids, total monounsaturated27g0%
Fatty acids, total polyunsaturated21g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Jullie Anne


Jullie Caparas

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.

3.37838
Ratings74

INGREDIENTS

For the pickled vegetables :

  • 2 medium watermelon radishes
  • 2 medium carrots
  • 1 large cucumber
  • 2 tablespoons rice vinegar
  • 2 tablespoons palm sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon fine sea salt

For the soba noodles :

  • 2 bunches soba noodles
  • One 2-inch piece fresh ginger, roughly chopped
  • 2 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 :

  • 2 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

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!

 

Recipe Details

Servings: 2
Cuisine: Asian

Notes and Substitutions:

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



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