Is your heart craving to eat something healthy and delicious tonight? How about a hearty salad made with soba noodles, salmon, and lots of leafy greens? The best thing about Salmon and Soba Noodle Salad is that you have it warm in your main course or serve chilled as a salad. Another great thing is that the dish can be custom-made to meet your taste and preferences. For instance, if you are going vegan, you can completely leave out salmon and add more veggies or even tofu to this recipe.
Soba noodles are made of buckwheat which is wheat and gluten free. Thus, it is absolutely healthy and can be a great compliment in whatever delicacy you prepare – salads, noodle dishes, or soups. This variety of noodle comes from a plant and is a preferred choice for people with celiac or gluten intolerance. At the same time, it is an excellent source of protein, fibre and other essential nutrients. Adding to it, Soba dry noodles taste superb.
So, here is the recipe to prepare healthy and filling Salmon and Soba Noodle Salad.
Ingredients
- 3 salmon fillets, well cleaned and skin removed
- 250g Soba noodles
- 200g snow peas, trimmed and sliced diagonally
- 60g baby spinach leaves, trimmed
- 4 green onions, sliced
- 250g thick asparagus spears, trimmed and cut diagonally into 1-inch pieces
- 2 tablespoons extra-virgin olive oil or canola oil
- 1 & ½ tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame seeds (optional)
- Salt and ground black pepper to season
Directions to Cook Take a large saucepan and boil water, adding a pinch of salt into it. Cook Soba dry noodles in the boiling water until soft but still quite firm to eat, stirring occasionally. Drain and transfer to a bowl of ice water. Drain well and transfer to a large bowl.
To cook the salmon, take a non-stick skillet and heat 1 tablespoon vegetable oil over medium-high heat. Season the salmon fillets with salt and freshly ground black pepper and cook until browned but still pink in the centre. It takes about 3 minutes to brown each side. Keep the fish aside. You can also bake the salmon in a preheated oven (180 degree C) for about 5 minutes. Again take a large saucepan of salted water and boil it over high flame. Add snow peas and cook for 1 minute. Wash under cold water and pat dry. In the same way, blanch the spinach and asparagus. If you wish, you can keep the spinach leaves as it is.
To prepare salad dressing, take a bowl and add extra-virgin olive oil or canola oil, 2 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon honey and 2 tablespoons rice vinegar. Whisk briskly. You can add a pinch of ground black pepper if required.
Pour the dressing onto cooked dry noodles and mix well to coat. Add sliced green onions, spinach leaves, snow peas and blanched asparagus. Cut the salmon in large chunks and add in the noodles. Serve.
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