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Soba Noodle Salad with Salmon & Tahini Sauce Recipe

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4 from 12 reviews

  • Author: Eliza
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

A refreshing and healthy Soba Noodle Salad featuring cold buckwheat soba noodles, crunchy spring vegetables, pan-roasted mushrooms, and perfectly seared salmon fillets, all brought together with a creamy, flavorful tahini sauce. This dish balances textures and flavors for a satisfying and nutritious meal.

Ingredients

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 (for sautéing and searing)
  • ½ lb thinly sliced mushrooms
  • kosher salt (to taste)
  • ¼ lb snap peas, halved lengthwise
  • 4 radishes, thinly sliced on a mandolin
  • 2 carrots, peeled and thinly sliced on a mandolin
  • 2 scallions, thinly sliced
  • 2 tbsp minced chives (for garnish)

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry with paper towels and let them sit at room temperature for about 20 minutes. This helps them cook evenly.
  2. Make the Tahini Sauce: In a mixing bowl, combine the tahini, soy sauce, fresh lime juice, rice wine, and honey. Whisk to mix thoroughly. Slowly drizzle in the neutral oil and sesame oil while whisking continuously until fully incorporated. Stir in the toasted sesame seeds and set the sauce aside.
  3. Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually around 4-5 minutes. Drain the noodles in a colander and rinse thoroughly under cold water until completely cooled. Set aside.
  4. Pan-Roast the Mushrooms: Heat a 12-inch stainless steel skillet over medium-high heat. Add enough neutral oil to generously coat the bottom of the pan. Once the oil is hot, add the sliced mushrooms. Cook for 5-6 minutes until the mushrooms are deeply browned and tender. Transfer them to a plate and season with a pinch of kosher salt.
  5. Sear the Salmon: Return the skillet to medium heat and add a thin layer of oil. When hot, place the salmon fillets skin-side down carefully into the pan. Sear without moving for about 5 minutes or until the skin is crisp and easily releases from the pan. Flip the fillets and cook the other side for another 3-4 minutes, or until cooked to your preferred doneness.
  6. Assemble the Salad: In a large mixing bowl, combine the cooled soba noodles, snap peas, radishes, carrots, scallions, and the pan-roasted mushrooms. Drizzle most of the tahini sauce over the salad and toss well to combine evenly, reserving some sauce to serve over the salmon.
  7. Serve: Plate the soba noodle salad and top each serving with a seared salmon fillet. Drizzle the remaining tahini sauce over the salmon and garnish with minced chives for a fresh finish.

Notes

  • Make sure to cook the noodles just until al dente to avoid a mushy salad.
  • Room temperature salmon ensures even cooking and helps the skin crisp up nicely.
  • If you prefer a spicier sauce, add a dash of chili oil or crushed red pepper flakes to the tahini sauce.
  • Feel free to substitute vegetables based on seasonal availability, such as cucumber or bell peppers.
  • To keep the salmon skin extra crispy, avoid overcrowding the pan and do not move the fillets while searing skin-side down.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Japanese Fusion

Find it online: https://recipekind.com/soba-noodle-salad-with-salmon-and-tahini-sauce-recipe/