NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon Fillet

1 oz dry Soba Noodles

1/4 cup shredded Carrot

1/4 cup sliced Cucumber

2 tbsp chopped Scallions

1/2 tsp Sesame Oil

1 tsp Soy Sauce

1 tsp Rice Vinegar

1 tsp grated Fresh Ginger

PREPARATION

• 1

  Begin by cooking the soba noodles according to the package instructions. Once cooked, drain, rinse under cold water, and set aside.

• 2

  Pat the salmon fillet dry. Season lightly with salt and pepper if desired.

• 3

  Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 3-4 minutes per side until the exterior is crisp and the inside is just cooked through. Remove from heat and let rest.

• 4

  In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and grated ginger to create the dressing.

• 5

  In a large bowl, toss the cooked soba noodles with shredded carrot, sliced cucumber, and chopped scallions.

• 6

  Flake the seared salmon into large pieces and gently fold into the noodle and vegetable mixture.

• 7

  Drizzle the dressing over the salad and toss lightly to combine all flavors.

• 8

  Plate the salad and serve immediately, enjoying the balanced textures and savory Asian-inspired flavors.