Imagining a hot summer day, sitting on the beach enjoying the moist and tender flesh of the crispy skin salmon with a light and refreshing noodle salad? And maybe a glass of white wine and a nap on the beach right after? It’s always a win-win!

The salmon was cooked a little rare in the middle with the slightly salty and crispy skin. Of course, you can cook it to your own liking as well. Tamari is used for the dressings of the salad, however you can substitute it with soy sauce if tamari is not part of your regular pantry staples. Just opt out for the salt in the dressing if you use soy sauce as I find it to be a bit saltier than tamari. Enjoy!

Soba salad ingredients:

  • 180g of Soba noodle
  • 1 cucumber, cut into julienne
  • 8 cherry tomatoes, slice into half
  • 1/3 bunch of cauliflower, cut into florets
  • 3 tablespoons of sesame seeds
  • 1/2 cup of chopped coriander
  • 2 tablespoon of olive oil
  • 2 pieces of salmon with skin on
  • Salt & pepper
  • 1 tablespoon of coconut oil

 

Tamari lime dressings:

  • ¼ cup tamari (or soy sauce)
  • 1 big lime
  • 1 tablespoon of sesame oil
  • 1 teaspoon of chopped ginger
  • 1 teaspoon of chopped garlic
  • 2 teaspoons coconut sugar
  • 1 big chili, sliced
  • Salt & pepper to taste

Instructions:

  1. Preheat oven to 200 degrees. Place the cauliflower florets onto a tray, season with salt and pepper and drizzle with olive oil. Bake for the cauliflowers for 30 minutes or until the edges are golden brown. Turn the cauliflower halfway through so they cook evenly, and once cooked, remove from the oven.
  2. For the tamari lime dressings, combine all the ingredients and let sit while you cook the salmon and prepare the salad.
  3. Cook soba noodle according to package instructions, drain and rinse with cold water.
  4. To cook the salmon, heat the coconut oil in a pan over medium-high heat. Season the salmon on the skin side with a generous amount of salt and pepper. Turn the heat to medium and place the salmon skin side down first for 3 minutes till the skin is crisp. Flip it and cook for another 2 minutes.
  5. To prepare the salad, toss the soba noodle with the cucumber, cherry tomatoes, roasted cauliflower, sesame seeds, coriander, and the tamari lime dressing.
  6. Serve the salad with the crispy skin salmon on a plate. Enjoy!
Phei Yee Yap
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