Salmon with Soba Noodles in Maple Soy Lime & Sesame Dressing

This is a super simple recipe that can be served warm or chilled, and is perfect for a fast weeknight family dinner. Our friend, Chef Ned Bell in partnership with Go Wild BC Salmon created this dish with chinook salmon caught by our co-founder Shaun Strobel and his son Lyndon this summer. If you prefer a different species of salmon – don’t worry – you can substitute any of our 5 pacific salmon species for this dish – it’s so versatile!

Ingredients

• 1/5 oz portion of wild salmon – per person (chinook was used in this recipe)
• 5 oz portion of cooked soba noodles (buckwheat were used in this recipe – or sub any whole wheat pasta)
• 1/2 tsp toasted sesame seeds (garnish)
• 1/2 tsp sliced green onions (or sub chives)
• 1/2 tsp kosher or sea salt
• 1 tbsp butter
• 1/2 lemon – squeezed

Soy Lime Sesame Dressing

• 1/4 cup soy
• 1/4 cup maple syrup
• 1/4 cup lime juice
• 1/4 cup sesame oil
• 1 cup vegetable oil (or sub light olive oil)
• 3 tbsp dijon mustard
• 2 tbsp tahini paste

Cucumber Salad

• 2-3 oz sliced cucumbers
• 1/4 tsp chili sauce (or sub sambal or sriracha)

Directions (Salmon)

1. Preheat stainless steel frying pan, and add vegetable oil
2. Pat dry and season salmon with kosher or sea salt
3. Lay the salmon in the pan and pan sear for 2 minutes
4. Place the salmon (in the fry pan) into a preheated oven at 400 degrees, and cook for 3 minutes
5. Remove the salmon from the oven, flip it over and add butter and squeeze fresh lemon over it
6. Baste the fish with butter/lemon for 30 seconds
7. Remove the salmon from the pan and let it rest on a cooling rack before serving

Directions (Dressing / Cucumber Salad )

1. Dressing: Blend all ingredients together with a blending tool until emulsified
2. Serve immediately and keep the remainder, sealed, for up to one month in the fridge

3. Cucumber Salad: slice into rounds, and toss with chili sauce
4. Serve in a separate dish alongside the salmon and soba noodles

To Serve

1. Toss the soba noodles with 3 tbsp of the dressing per portion.
2. Choose whether to toss the spicy cucumber salad into the soba noodles, or serve them on the side. Omit the spice if you prefer.
3. Place the salmon on the side and spoon a tablespoon of dressing on top of the fish, and garnish with toasted sesame seeds and sliced green onions.

Note: Depending on the species of salmon, you should adjust your cooking time. As chinook and coho tend to be thicker they will take an addition 2 minutes to cook.

Additional Note: The Soy Lime Sesame Dressing can be kept in the fridge for up to a month, and is delicious served with grilled chicken, grilled vegetables or baked tofu.

Servings: 1 person (scale to number of people preparing for)

Cook time: 10-15 minutes depending on thickness of salmon (prep time 10 minutes)

Source: Chef Ned Bell and Go Wild BC Salmon