"Delicious and fresh salad featuring crisp vegetables and a zingy miso salmon. This salad is perfect for a hot summers day or can be packed up for a healthy work lunch."
Cold Soba Salad with Miso Salmon
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the Miso Marinade
ingredients
- 1 tablespoon miso paste
- 1/2 tablespoon grapeseed oil
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 tablespoon soy sauce
For the Salad Ingredients
ingredients
- 1/2 pound skin removed salmon filet
- 1/2 thinly sliced red onion
- 1 thinly sliced mini cucumber
- 30 snowpeas
- 2 peeled and segmented mandarin oranges
- 1/2 pound soba noodles
- 2 green onions
- Black sesame seeds, to garnish
Dressing
ingredients
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 soy sauce
- 1 inch piece finely grated ginger
- 1 tablespoon mirin
- 1 1/2 orange, juiced
Method
Step 1
Combine miso marinade ingredients in small bowl, cover and rub the sauce into the salmon. Place in the fridge to marinate while preparing the rest of the salad.
Step 2
Get all of the salad ingredients chopped and ready, set aside.
Step 3
Preheat oven to 400F.
Step 4
Bring a large pot of water to a boil and add soba noodles, cook for 3-4 minutes. Do not over cook! Once finished drain immediately and run cool water through noodles to stop them from cooking.
Step 5
Take salmon out of the fridge, place green onion stems on a baking sheet and place salmon over top. Bake for about 10 minutes or until no longer raw. *if you don’t want your snowpeas completely raw, toss them on the baking tray for the final minute or two of baking.
Step 6
Combine dressing ingredients S in a large salad bowl-add the noodles and stir to coat.
Step 7
Time to serve- place noodles in individual bowls and top with the veggies, mandarin wedges, salmon (flaked in pieces) and black sesame seeds.