Soba Noodle Salad with Salmon and Vegetables

This Soba Noodle Salad with Salmon and Vegetables is a refreshing and nutritious dish that combines the earthy flavors of buckwheat noodles with fresh vegetables and protein-rich salmon. Perfect for a light lunch, it is both low in carbs and high in flavor.

Ingredients

• Soba noodles - 100g
• Salmon fillet - 200g
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onion - 2, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons (low sodium)
• Rice vinegar - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the noodles are cooking, season the salmon fillet with salt and pepper. In a skillet over medium heat, sear the salmon for about 4-5 minutes per side, or until cooked through. Remove from heat and let cool, then flake into bite-sized pieces.
3. In a large mixing bowl, combine the cooked soba noodles, julienned cucumber, carrot, sliced red bell pepper, and chopped green onion.
4. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, and minced garlic. Pour this dressing over the noodle and vegetable mixture and toss well to combine.
5. Add the flaked salmon to the salad and gently mix to incorporate without breaking the salmon too much.
6. Serve the salad in bowls, sprinkled with toasted sesame seeds on top.

Nutrition

• Calories: 472
• Protein: 34 g
• Carbs: 36 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 760 mg
• Cholesterol: 60 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, promoting heart health.
• High in protein, which aids in muscle repair and satiety.

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