Ingredients

The following ingredients have 4 Servings
  • ¼ cup tahini
  • ¼ cup soy sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 tbsp rice wine
  • 2 tbsp neutral oil
  • 2 tbsp sesame oil
  • ¼ cup toasted sesame seeds
  • 4 (6 oz) skin-on salmon fillets
  • 12 oz Japanese buckwheat soba noodles
  • neutral cooking oil
  • ½ lb thinly sliced mushrooms
  • kosher salt
  • ¼ lb snap peas, halved lengthwise
  • 4 radishes, thinly sliced on a mandolin
  • 2 carrots, peeled + thinly sliced on a mandolin
  • 2 scallions, thinly sliced
  • 2 tbsp minced chives 

Instruction

  • Pat the salmon dry and let sit at room temperature for about 20 minutes. 
  • For the tahini sauce, combine the tahini, soy sauce, lime juice, rice wine, and honey in a mixing bowl. Whisk to combine. Drizzle in the oils, whisking until incorporated. Stir in the sesame seeds. Set aside.
  • Bring a large pot of water to a boil. Cook the soba noodles according to the package’s instructions. Drain the noodles into a colander. Run them under cold water until fully cooled. 
  • Heat a 12” stainless steel skillet over medium-high heat. Add enough oil to generously coat the bottom. Once hot, add the mushrooms. Cook for 5-6 minutes until browned and tender. Transfer the mushrooms to a plate and season with a pinch of salt. 
  • Place the skillet back over medium heat and add a thin layer of oil. Once the oil is hot, carefully place the salmon into the oil, skin-side down. 
  • Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness. 
  • Combine the noodles, snap peas, radishes, carrots, scallions, and mushrooms in a large mixing bowl. Drizzle in the sauce, reserving enough to spoon over the salmon. Toss well to combine. 
  • Serve the soba noodle salad with the seared salmon. Drizzle the remaining sauce over the salmon. Garnish with the chives.