READER RECIPE TESTER
"The Sushi-Style Soba with Seared Salmon has all the flavor of homemade sushi with the simplicity of a pasta. I love finding new ways to include salmon in my diet, and the Asian-inspired aromas in this dish really showcased my favorite fish."
- Prep Time
- 1/4 cup dry shredded wood-ear mushroom
- 4 green onions, finely sliced
- 2 sheets nori, chiffonade
- 1 carrot, peeled and finely grated
- 2 tsp peeled and finely grated fresh ginger
- 1 cup peeled and coarsely grated daikon
- 2 cups cooked buckwheat soba noodles
- 1/4 tsp grape seed oil
- 11 oz boneless, skinless wild salmon fillet
- Ground white pepper, to taste
- Juice 1/2 orange
- 1 tsp toasted sesame seeds
- 1/4 tsp toasted sesame oil
- 2 tsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1/2 tsp pure wasabi powder, optional
- 1/4 tsp ground white pepper
- Prepare vinaigrette: In a medium bowl, add all vinaigrette ingredients and whisk until well blended with no lumps remaining. Set aside.
- Place mushroom in a small bowl and cover with hot water. Set aside until al dente, about 4 minutes; drain well.
- In a large bowl, combine re-hydrated mushroom, onions, nori, carrot, ginger and daikon. Add noodles and half of vinaigrette, and gently toss.
- Rub oil all over salmon and season both sides with pepper. Heat a cast iron skillet on medium high until very hot. Add salmon and cook for 2 to 3 minutes on 1 side. Flip over and cook opposite side for 2 to 3 minutes. Transfer salmon to a cutting board and let rest. When salmon is cool enough to handle, cut into 1/4-inch widthwise slices and lay on top of noodle mixture. Serve with remaining vinaigrette for dipping salmon, if desired.
- Serving Size: 1 1/2 cups
- Calories: 368
- Carbohydrate Content: 52 g
- Cholesterol Content: 43 mg
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 24 g
- Saturated Fat Content: 1 g
- Sodium Content: 151 mg
- Sugar Content: 5 g
- Trans Fat Content: 3 g