Spice-Crusted Salmon & Soba Noodle Salad

Spice-Crusted Salmon & Soba Noodle Salad
This is an incredibly satisfying noodle dish that balances different textures and a bold mixture of flavors
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.

2
Servings
2248
Calories Per Serving
Deliver Ingredients

Notes

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

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!

 

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.

Nutritional Facts

Total Fat
82g
100%
Sugar
27g
N/A
Saturated Fat
16g
78%
Cholesterol
410mg
100%
Protein
101g
100%
Carbs
276g
92%
Vitamin A
594µg
66%
Vitamin B12
8µg
100%
Vitamin B6
2mg
100%
Vitamin C
20mg
33%
Vitamin D
1µg
N/A
Vitamin E
14mg
71%
Vitamin K
51µg
64%
Calcium
226mg
23%
Fiber
16g
63%
Folate (food)
220µg
N/A
Folate equivalent (total)
1379µg
100%
Folic acid
683µg
N/A
Iron
16mg
88%
Magnesium
326mg
82%
Monounsaturated
31g
N/A
Niacin (B3)
51mg
100%
Phosphorus
1505mg
100%
Polyunsaturated
25g
N/A
Potassium
2307mg
66%
Riboflavin (B2)
2mg
100%
Sodium
1427mg
59%
Sugars, added
13g
N/A
Thiamin (B1)
4mg
100%
Trans
0.3g
N/A
Zinc
8mg
56%