Sesame Salmon & Soba Salad

• Salmon(600 g)
• Soba Noodles(240 g)
• Edamame(200 g)
• Cucumber(1)
• Baby Spinach(100 g)
• Green Onions(4)
• Sesame seeds(2 tbsp)
• Soy sauce(4 tbsp)
• Rice Vinegar(2 tbsp)
• Sesame oil(2 tbsp)
• Lime(1)
• Honey(1 tbsp)
• Ginger(2 tsp)
• Olive oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Salmon} dry, then season all over with {Salt} and {Black pepper}. Press {Sesame seeds} onto the top and sides of each fillet. Thinly slice the {Cucumber} into half-moons and slice the {Scallions}.

   ~10 min

2. 2

   Whisk together {Soy sauce}, {Rice Vinegar}, {Sesame oil}, juice of the {Lime}, {Honey}, and {Ginger} in a large bowl until balanced and glossy.

   ~8 min

3. 3

   Bring a pot of water to the boil. Cook the {Soba Noodles} for 4 minutes, adding the {Edamame} for the last 2 minutes. Drain, rinse under cold water until chilled, and shake off excess water.

   ~6 min

4. 4

   Heat {Olive oil} in a nonstick pan over medium heat. Cook the {Salmon} sesame-side down first for 3 minutes, carefully turn, and cook for 3–4 minutes more until just cooked through and lightly golden.

   ~7 min

5. 5

   Add the chilled {Soba Noodles}, {Edamame}, {Cucumber}, most of the {Scallions}, and the {Baby Spinach} to the dressing. Toss until everything is evenly coated and the spinach softens slightly.

   ~4 min

6. 6

   Divide the soba salad between bowls and top each with a whole sesame salmon fillet. Spoon over any dressing left in the bowl and finish with the remaining {Scallions}.

   ~3 min