Sesame Salmon Soba Salad
By Jessica RudolphPublished on September 3, 2024
Time
45 minutes
Yield
Serves 4
Ingredients
1⁄3 cup mayonnaise 3 tablespoons toasted and crushed sesame seeds, plus 1 tablespoon raw sesame seeds3 tablespoons seasoned rice vinegar 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 12 ounces dried soba noodles 4 ounces snow peas, strings removed, cut lengthwise into matchsticks4 large red radish, cut into matchsticks3 scallions, sliced thin on bias4 (6- to 8-ounce) skin-on salmon fillets, 1 to 11⁄2 inches thick3⁄4 teaspoon table salt
Before You Begin
Use Kewpie mayonnaise if you can find it. Crush the sesame seeds using the bottom of a heavy skillet or in a spice grinder. For some added heat, serve with sriracha.
Instructions
- Whisk mayonnaise, toasted sesame seeds, vinegar, soy sauce, and sesame oil together in bowl. Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well and transfer to large bowl. Add ⅓ cup dressing, snow peas, radishes, and scallions to noodles and toss to combine. Season with salt to taste.
- Sprinkle salmon all over with salt, then sprinkle flesh sides with raw sesame seeds. Arrange salmon skin side down in cold 12-inch nonstick skillet and cook over medium-high heat until fat is rendered and skin is crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 7 minutes longer. Serve, drizzling salmon with extra dressing.
Time
45 minutesYield
Serves 4Ingredients
1⁄3 cup mayonnaise
3 tablespoons toasted and crushed sesame seeds, plus 1 tablespoon raw sesame seeds
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
12 ounces dried soba noodles
4 ounces snow peas, strings removed, cut lengthwise into matchsticks
4 large red radish, cut into matchsticks
3 scallions, sliced thin on bias
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 11⁄2 inches thick
3⁄4 teaspoon table salt
Ingredients
1⁄3 cup mayonnaise
3 tablespoons toasted and crushed sesame seeds, plus 1 tablespoon raw sesame seeds
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
12 ounces dried soba noodles
4 ounces snow peas, strings removed, cut lengthwise into matchsticks
4 large red radish, cut into matchsticks
3 scallions, sliced thin on bias
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 11⁄2 inches thick
3⁄4 teaspoon table salt
Ingredients
1⁄3 cup mayonnaise
3 tablespoons toasted and crushed sesame seeds, plus 1 tablespoon raw sesame seeds
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
12 ounces dried soba noodles
4 ounces snow peas, strings removed, cut lengthwise into matchsticks
4 large red radish, cut into matchsticks
3 scallions, sliced thin on bias
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 11⁄2 inches thick
3⁄4 teaspoon table salt
Why This Recipe Works
Sesame seeds both added nutty flavor to the tangy salad dressing and made a crunchy coating on seared salmon.
Before You Begin
Use Kewpie mayonnaise if you can find it. Crush the sesame seeds using the bottom of a heavy skillet or in a spice grinder. For some added heat, serve with sriracha.
Instructions
- Whisk mayonnaise, toasted sesame seeds, vinegar, soy sauce, and sesame oil together in bowl. Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well and transfer to large bowl. Add ⅓ cup dressing, snow peas, radishes, and scallions to noodles and toss to combine. Season with salt to taste.
- Sprinkle salmon all over with salt, then sprinkle flesh sides with raw sesame seeds. Arrange salmon skin side down in cold 12-inch nonstick skillet and cook over medium-high heat until fat is rendered and skin is crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 7 minutes longer. Serve, drizzling salmon with extra dressing.
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