This sesame salmon soba noodle salad is a mouthful with the sweetness of the dressing and crunchiness of the salmon skin, all mixed together with ripe mango, cucumber and soba noodles. It’s healthy, filling and easy to make!
The dressing is tangy and sweet with the perfect sour kick. Every flavor and texture is a hit in this salad and you’ll feel like a champion for eating something so healthy that’s so SO good.
- 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.