Salmon Soba Noodle Salad

Ingredients

• 2 salmon fillets ((about 6-8 oz each and up to 1 1/2-inch thick))
• 6-8 oz spinach ((or baby bok choy, yu choy sum))
• 6 oz dried soba noodles
• salt
• pepper
• cooking oil
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 teaspoons hot water
• 3/4 teaspoons grated ginger

Steps

1. 1

   Remove salmon fillets from the fridge to come closer to room temperature.

2. 2

   Cut spinach (or baby bok choy, yu choy sum) into 2 1/2-inch long sections. Blanch in boiling water quickly until vegetables are cooked to your liking. Transfer vegetables to a bowl of cold water to stop the cooking. Then drain and gently squeeze out some excess water. Set aside

3. 3

   Cook dried soba noodles according to package instructions. Then rinse under cold water thoroughly to remove sliminess and stickiness. Drain and set aside.

4. 4

   Mix together all ingredients to make the dressing. Taste and adjust to your liking. Add some black pepper to taste. Set aside

5. 5

   Place a pan over medium to medium-high heat. Once the pan is hot, add some oil to coat the bottom. Pat dry the salmon fillets and place them skin side down on the pan.

6. 6

   Cook for 3-4 minutes to let the skin turn golden and crisp up. Then season the top with some salt and pepper, flip over and cook for another 1-2 minutes. Adjust heat as needed and aim for medium-cooked salmon.

7. 7

   Place soba noodles, vegetables and salmon in serving bowls/plates. Serve immediately with the ginger dressing.