This sesame salmon soba noodle salad is a mouthful, both literally and the title. It has the tasted rice vingar, honey, sesame and lime dressing and crispy bits of salmon skin along with salmon chunks. This is all mixed together with ripe mango, cucumber and soba noodles. It’s healthy and filling, easy but excited.
When I felt like having a more fun salad, I immediately thought of my new Chrissy Teigan cookbook. Not only does she have a lot of personality, but her recipes do too. This is the first I’ve tried from that book and it was such a hit that I know I’ll be making more and more. I flipped through the recipes and stopped at this. Sesame salmon soba noodle salad will be your new favorite light lunch.
One of the best salad dressings I’ve ever had, tangy and sweet and with the perfect acidic kick. This tops a bed of gluten free and super healthy soba noodles. It is then tossed with slices of ripe mango, ribbons of cucumber, and adorned with chunks of salmon. The best part? super crunchy salmon skin. Every flavor and every texture is a hit in this salad and you’ll feel like a champion for eating something so healthy that’s so SO good.
Sesame Salmon Soba Noodle Salad
Ingredients
- 225 g buckwheat soba noodles
- 3 tablespoon sesame oil
- 2 tablespoon olive oil
- 1 lime zested
- 3 tablespoon lime juice
- 2 tablespoon rice vinegar
- 1.5 tablespoon honey
- salt and pepper
- 2 skin on salmon fillets 180 g each
- 1 mango cut into thin strips
- 1 cucumber peeled into ribbons with a vegetable peeler
- 4 green onions sliced
- 1 red chili sliced
- 3 tablespoon toasted sesame seeds
Instructions
- Cook the noodles according to package directions, then drain
- Plunge noodles into a bowl of ice water, then swirl around, drain again and pat dry.
- Make the dressing by whisking together the sesame oil, lime zest and juice, vinegar, honey and 1 teaspoon salt.
- Preheat the oven by turning on the broil, and season salmon on both sides with salt and pepper. Broil skin side up until salmon is cooked through around 6-7 minutes and remove from oven.
- When salmon is cool enough to handle, peel off the salmon skin and arrange in baking sheet. Broil for 2-3 minutes until super crispy and watch carefully so it doesn’t burn!
- Separate the salmon into chunks and combine the salmon with the noodles, mango, cucumber, chopped green onions, chili and dressing. Break the salmon skin over the top and sprinkle with sesame seeds.
Mary Weston says
How many does this serve?
Farah says
Hi there! Two for a very filling lunch, four for a lighter starter deal. It comfortably fed my husband and I, with another left over for a little parcel for me to take to work the next day :))