This sweet and spicy soba noodle salad pairs well with crisp, pan-fried salmon for a perfect post-work dinner that won’t keep you in the kitchen too long.
The best part of this noodle salad is the gochujang dressing. Spicy, umami-rich fermented gochujang and sweet maple syrup make the ultimate dream team. Add a little sesame oil and you have yourself a sweet, spicy, nutty dressing that clings to every soba noodle.
Topped with a perfectly cooked piece of salmon and served with mesclun greens and avocado, this dish has you ticking off every box in the food pyramid.
Salmon with Sweet and Spicy Soba Noodle Salad
- Large pot
Prepare the Sauce:
- In a large bowl, whisk together the gochujang, maple syrup, and sesame oil. Set aside.
Prepare the Greens:
- In another bowl, toss together the greens with 1 tablespoon sesame oil. Season with salt and pepper if desired.
Prepare Soba Noodles:
- Bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions. Drain, rinse, and transfer to the bowl of the sweet and spicy sauce. Toss to coat the noodles. Set aside.
Prepare the Salmon:
- Pat the salmon dry and season with salt and pepper all over. Heat 1 tablespoon cooking oil over medium-high heat in a large skillet. Add the fillets, skin-side down, and cook for 3-5 minutes without moving. Once the salmon releases easily from the skillet, flip the fillets and cook an additional 3-5 minutes or until desired internal temperature is reached. Do not overcook. Transfer to a plate.
- As the salmon is cooking, peel the avocado and remove and discard the pit. Thinly slice the flesh.
- Divide the dressed greens between plates and pile the noodles on top. Serve with the sliced avocado and warm salmon fillets, skin-side up. Enjoy!