Sesame Ginger Salmon Noodle Bowls

• 8 oz soba noodles
• 1.5 lbs salmon fillets
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 2 tbsp sesame seeds
• 1 cup sliced green onions
• 1 tbsp olive oil
• 1 tsp toasted sesame oil (for drizzling)
• Salt and pepper to taste

Steps

1. 1 Cook soba noodles according to package instructions; drain and set aside.
2. 2 In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
3. 3 Heat olive oil in a skillet over medium heat. Season salmon with salt and pepper.
4. 4 Sear salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes.
5. 5 Brush half the sauce over the salmon during the last minute of cooking.
6. 6 Toss cooked noodles with remaining sauce.
7. 7 Divide noodles into bowls, top with salmon, and sprinkle with sesame seeds and green onions.
8. 8 Drizzle with toasted sesame oil before serving.

Equipment

• Skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• Substitute salmon with tofu for a vegetarian option.
• Add a squeeze of lime for a tangy twist.

Substitutions

• Use rice noodles if soba is not available.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Serve with a chilled glass of riesling or a sparkling water with lime.

Nutrition

Tips

• For extra flavor, marinate the salmon in half the sauce for 15 minutes before cooking.
• Ensure salmon is cooked to your desired doneness, usually 125°F for medium.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month; thaw in the fridge and reheat gently.

Serving Suggestions

• Pair with a side of steamed edamame or a crisp cucumber salad.

FAQ