- Serves: 2-4 servings
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- 1 lb. Local King Salmon Fillets, scales & pin bones removed
- 3-4 bundles Japanese Buckwheat Soba Noodles
- 1 Red Bell Pepper, thinly sliced
- 1 c. Shelled Edamame
- 1 large Carrot, trimmed & peeled
- 1 c. Snow Peas, strings removed
- 3 Green Onions, thinly sliced
- 2 tbsp. Soy Sauce
- 1/2 tsp. Fresh Ginger, finely minced
- 1 Garlic Clove, grated
- 2 tsp. Mirin Rice Wine
- 1 tsp. Toasted Sesame Oil
- Salt & Black Pepper
- Vegetable Oil
Cook soba noodles according to package directions; drain and rinse in cold water, then drain again. Set aside until needed. Heat a small amount of vegetable oil in a medium skillet, then add red bell pepper, carrots, snow peas, and edamame. Stir fry briefly, then add about 1 tablespoon water and cover. Steam for about 5 minutes or until tender, then season lightly with salt and black pepper. Remove from heat and cool completely.
Combine cooked soba, cooled veggies, soy sauce, Mirin, green onions, garlic, ginger, and sesame oil in a large mixing bowl. Season to taste with salt and black pepper; cover tightly, and refrigerate until ready to serve.
Lightly pat prepared salmon fillets dry with paper towels, then season liberally with salt and black pepper. Heat a non-stick or well-seasoned skillet with vegetable oil until hot but not yet smoking. Add salmon to pan, skin side down, and sear for 2 to 3 minutes or until skin is crisp and golden. Flip and continue cooking 2 to 3 minutes or until flesh is firm and opaque. Serve seared salmon wth soba noodle salad.