Soba Noodle Salad with Salmon and Asparagus
I got this recipe from Bon Appetit. What a gem! Fresh tasting and healthy. We doubled the noodles and salmon – but not the sauce which goes a long way- and we had extra for dinner the next night. It’s served cold over a bed of spinach. Would make again.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon finely grated peeled fresh ginger (it needed more ginger so i added double)
- Fine sea salt
- 1 package of soba (Japanese-style noodles) – the recipe called for half a package but i used a whole one…12oz or so
- 1 tablespoon vegetable oil
- salmon fillet, skinned – use however much you want – it doesn’t matter.
- 9 ounces thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 3 1/2 ounces baby spinach leaves (5 to 6 cups)
- 1 avocado, peeled, pitted, coarsely chopped
- 1 teaspoon sesame seeds
cook: 45 min cook: 45 min
Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl of ice water to cool. Drain well; transfer to large bowl. Pour dressing over; toss to coat.
Heat vegetable oil in heavy medium nonstick skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe skillet clean. Add enough water to skillet to reach depth of 1 inch. Bring to boil. Sprinkle sea salt over and add asparagus. Simmer until crisp-tender, 3 to 4 minutes. Drain. Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve.