I wanted a healthy lunch but something that wouldn’t bore me to death. Something with a little kick, a lot of flavor. What did I do? I ran not walked to my cute little cookbook nook and flipped through Chrissy Teigan’s new cookbook. Sesame salmon soba noodle salad sounded perfect. It basically aws!
One of the best salad dressings I’ve ever had, tangy and sweet and with the perfect acidic kick. This tops a bed of gluten free and super healthy soba noodles. It is then tossed with slices of ripe mango, ribbons of cucumber, and adorned with chunks of salmon. The best part? super crunchy salmon skin. Every flavor and every texture is a hit in this salad and you’ll feel like a champion for eating something so healthy that’s so SO good.
Sesame Salmon Soba Noodle Salad
- 225 g buckwheat soba noodles
- 3 tbsp sesame oil
- 2 tbsp olive oil
- 1 lime zested
- 3 tbsp lime juice
- 2 tbsp rice vinegar
- 1.5 tbsp honey
- salt and pepper
- 2 skin on salmon fillets 180 g each
- 1 mango cut into thin strips
- 1 cucumber peeled into ribbons with a vegetable peeler
- 4 green onions sliced
- 1 red chili sliced
- 3 tbsp toasted sesame seeds
- Cook the noodles according to package directions, then drain
- Plunge noodles into a bowl of ice water, then swirl around, drain again and pat dry.
- Make the dressing by whisking together the sesame oil, lime zest and juice, vinegar, honey and 1 tsp salt.
- Preheat the oven by turning on the broil, and season salmon on both sides with salt and pepper. Broil skin side up until salmon is cooked through around 6-7 minutes and remove from oven.
- When salmon is cool enough to handle, peel off the salmon skin and arrange in baking sheet. Broil for 2-3 minutes until super crispy and watch carefully so it doesn’t burn!
- Separate the salmon into chunks and combine the salmon with the noodles, mango, cucumber, chopped green onions, chili and dressing. Break the salmon skin over the top and sprinkle with sesame seeds.