Recipe by Divine L
This recipe originally came from Bobby Flay. Here is the Pacific Northwest salmon is plentiful and this is an excellent way to showcase such a wonderful fish! It makes for a great presentation that will impress as well!
Top Review by hollyfrolly
This recipe is quite lovely. The noodles are really what make it so delicious. We added about a tsp. of rice wine vinegar to the sauce- b/c our limes were not very juicy- and quite honestly, it really brightened the flavor. (My mother went on and on about how fabulous the noodles were!) The salmon was super easy to make- and quite tasty- just wish I would have made a tad more (ok, maybe double?) of that yummy sauce to spoon over it. ~There's always next time! Made for Spring, 09 PAC. Great recipe!
- 1 lb soba noodles, cooked al dente
- 1⁄2 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 garlic cloves, finely chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 1⁄4 cup coarsely chopped cilantro
- 3 scallions, finely chopped
- 4 (6 ounce) salmon fillets
- salt and pepper
- 2 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons olive oil
Directions See How It's Made
- Place noodles in a large bowl.
- Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil.
- Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper.
- Garnish with scallion.
- Season salmon on both sides with salt and pepper.
- Mix together the sesame seeds in a medium bowl.
- Dredge salmon skin-side down in the seeds.
- Heat oil in a large skillet over medium-high heat.
- Sear the salmon seed-side down in the pan and cook until golden brown.
- Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.