Salmon Soba Noodle Salad with Miso Dressing

Ingredients

• 1 tsp miso paste
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tbsp mirin (optional; or use more honey)
• 1 ginger (small piece, finely grated)
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 tbsp ponzu (optional)
• 1 tbsp sesame paste (optional; Chinese sesame paste preferred)
• crunchy vegetables (assortment such as carrots, cucumbers, or peppers; julienned)
• 1 serving soba noodles
• 1 piece salmon
• 1 packet roasted seaweed (for garnish)
• sesame seeds (for garnish)

Steps

1. 1

   Place the miso paste, apple cider vinegar, honey, mirin (if using), grated ginger, sesame oil, olive oil, ponzu (if using), and sesame paste (if using) into a bowl or jar.

2. 2

   Whisk the ingredients together to break up the miso paste until smooth. If using a jar, close the lid and shake vigorously. The dressing can be stored in the fridge for up to 1 week.

3. 3

   Cook the soba noodles according to the package instructions. Once cooked, rinse them under cold water and drain thoroughly.

4. 4

   Cook the salmon according to your preference (e.g., pan-seared or baked).

5. 5

   In a large salad bowl, combine the julienned crunchy vegetables and the drained soba noodles.

6. 6

   Add the prepared miso dressing to the bowl and toss well to coat the noodles and vegetables.

7. 7

   Top the salad with the cooked salmon. Pour over additional dressing if desired.

8. 8

   Garnish with roasted seaweed and sesame seeds before serving.

Notes

The author recommends Chinese sesame paste over tahini because it is roasted and provides a better flavor. You can substitute rice vinegar for apple cider vinegar if needed. The dressing keeps well in the fridge for up to a week, making it great for meal prep.

Nutrition per serving

• salad
• easyrecipe
• lunch
• dinner
• noodles
• salmon
• healthy
• miso