Soba Noodle Salad with Salmon & Tahini Sauce
cold soba noodle salad with crunchy spring vegetables, pan-roasted mushrooms, a creamy tahini sauce, and simply seared salmon
servings: 4
Ingredients
Scale
Tahini Sauce
- ¼ cup tahini
- ¼ cup soy sauce
- 3 tbsp fresh lime juice
- 2 tbsp honey
- 1 tbsp rice wine
- 2 tbsp neutral oil
- 2 tbsp sesame oil
- ¼ cup toasted sesame seeds
Soba Noodle Salad with Salmon
- 4 (6 oz) skin-on salmon fillets
- 12 oz Japanese buckwheat soba noodles
- neutral cooking oil
- ½ lb thinly sliced mushrooms
- kosher salt
- ¼ lb snap peas, halved lengthwise
- 4 radishes, thinly sliced on a mandolin
- 2 carrots, peeled + thinly sliced on a mandolin
- 2 scallions, thinly sliced
- 2 tbsp minced chives
Instructions
- Pat the salmon dry and let sit at room temperature for about 20 minutes.
- For the tahini sauce, combine the tahini, soy sauce, lime juice, rice wine, and honey in a mixing bowl. Whisk to combine. Drizzle in the oils, whisking until incorporated. Stir in the sesame seeds. Set aside.
- Bring a large pot of water to a boil. Cook the soba noodles according to the package’s instructions. Drain the noodles into a colander. Run them under cold water until fully cooled.
- Heat a 12” stainless steel skillet over medium-high heat. Add enough oil to generously coat the bottom. Once hot, add the mushrooms. Cook for 5-6 minutes until browned and tender. Transfer the mushrooms to a plate and season with a pinch of salt.
- Place the skillet back over medium heat and add a thin layer of oil. Once the oil is hot, carefully place the salmon into the oil, skin-side down.
- Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
- Combine the noodles, snap peas, radishes, carrots, scallions, and mushrooms in a large mixing bowl. Drizzle in the sauce, reserving enough to spoon over the salmon. Toss well to combine.
- Serve the soba noodle salad with the seared salmon. Drizzle the remaining sauce over the salmon. Garnish with the chives.