Grilled Salmon Soba Noodle Salad

I was craving a light healthy meal, and I came across a salmon recipe in Shape (October 2010) magazine. It was easy to make with minimal prep time (about 20 min), and the soba noodle salad can me made hours ahead of time. The result was a colorful dish, full of nutrients and flavor!

The recipe comes from Lake Austin Spa Resort, which ironically, Austin is where I am traveling next weekend. The nutty soba noodles are made from buckwheat (a whole grain) and are loaded with nutrients. In combination with the fresh veggies and omega-3 packed salmon, this dish is a healthy option!

Grilled Salmon with Soba Noodle Salad

Ingredients

• 12 oz buckwheat soba noodles
• 1 cup edamame, shelled
• 2 clv garlic
• 1 1-inch piece fresh ginger, peeled
• ¹/₃ cup hoisin sauce
• ¹/₃ cup rice wine (or dry white Vermouth)
• 2 T canned tomato sauce
• 1 T plus 1 teaspoon brown sugar
• 2 t toasted sesame oil
• 1 t Asian chile sauce
• 1 cup grated carrot
• 1 cup thinly sliced water chestnuts
• 3 scallions, trimmed and thinly sliced
• ¹/₄ cup chopped fresh cilantro
• 2 T toasted sesame seeds
• 1 ¹/₄ lb center-cut salmon fillet, sliced into 6 even squares

Directions

Bring a large pot of water to a boil. Add soba noodles and edamame. Cook for about 7 minutes or until soba is tender. (Soba noodles are very starchy, so stir frequently as they cook.) Drain soba noodles and edamame and rinse in colander under cold water until soba noodles are no longer sticky.

For the edamame salad dressing, place garlic and ginger in the work bowl of a food processor; process until minced. Add hoisin, rice wine, tomato sauce, brown sugar, sesame oil, and chile sauce. Process until blended.

Transfer soba noodles and edamame to a large bowl. Add carrot, water chestnuts, scallions, cilantro, and sesame seeds. Pour on dressing and toss gently. Chill in refrigerator for about 3 hours or until cold.

Just before serving, preheat grill or broiler to medium. Place salmon, skin-side down, on a grill or foil-lined baking sheet. Cook for 8 to 10 minutes or until translucent. Transfer to a large plate to cool. Slip skin off salmon.

To serve, spoon a portion of the soba noodles and edamame salad onto each of 6 plates and arrange a square of grilled salmon on top.

* photos Megan.Christine