Salmon and Soba Noodle Salad

Salmon and Soba Noodle Salad

Complete Meal

  • 6

    Number of People

  • Affordable


  • Very easy


  • Prep time

  • 20 min

    Rest time


  • 300 g salmon, skin on
  • 200 g soba noodles
  • 1 avocado, sliced
  • 1 Lebanese cucumber, halved lengthways, seeds removed, julienned
  • 4 spring onions, finely sliced
  • 3 strips of dried wakame, soaked for 10 minutes
  • 1 1⁄2 tablespoons black sesame seeds
  • For dressing:
  • 1 tbsp white (Shiro) miso paste
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 tsp freshly grated ginger
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 tbsp extra virgin olive oil


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1. To make the dressing, whisk all of the ingredients together in a small bowl. 2. Heat a large pan over medium heat. Lightly oil the salmon and season with salt. Cook the skin side down for 2-3 minutes. Flip and cook for a further 30 seconds. Remove and cool slightly, then flake the salmon and chop the skin (if using). 3. Cook the soba noodles as per the packet instructions, drain and cool under running cold water, and then drain again. 4. Combine the noodles with the salmon, avocado, cucumber and spring onion in a large bowl. 5. Drain the wakame and roughly chop and add to the noodle salad. Pour on the dressing and toss well. Arrange the noodle salad on a platter and sprinkle it with black sesame seeds.

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