Loch Duart Salmon with Soba Noodles

This salmon soba noodle bowl is built around ginger-and-soy marinated Loch Duart salmon, seared until golden and set over cool soba noodles with crisp cucumber and a tangy sesame-ginger dressing. Chopped peanuts, scallions and cilantro add crunch and freshness, and a spoonful of chili crisp with a squeeze of lime finishes each bowl.

Choose your servings below — every ingredient adjusts automatically.

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Ingredients

• For the salmon
• 1 lbLoch Duart salmon, cut into 4 pieces
• ¼ cupsoy sauce
• ¼ cuprice vinegar
• 1 tbspginger, peeled and grated
• 2 tbspcanola oil
• For the noodle bowls
• 8 ozsoba noodles (1 package)
• 1 tbspginger, peeled and grated
• ¼ cupsoy sauce
• 2 tbspsesame oil, plus more for the noodles
• ¼ cuprice vinegar
• ½ tspSriracha
• To tastesalt
• 2mini cucumbers, cut into 2-inch strips
• ¼ cuproasted peanuts, roughly chopped
• 2scallions, thinly sliced
• For garnishcilantro leaves
• Optionalchili crisp, for garnish
• For servinglime wedges

Instructions

For the salmon

1. Marinate the salmon
   In a container large enough to fit the salmon, combine the soy sauce, rice vinegar, and ginger. Place the salmon pieces in the marinade, coating both sides. Marinate in the fridge for 1 hour, turning the salmon over halfway through.
2. Bring to room temperature
   After 45 minutes, take the salmon out of the fridge to come to room temperature. After another 15 minutes, remove the salmon from the marinade and set it on a plate, letting the excess marinade drip off.
3. Sear
   Heat the canola oil in a large sauté pan over medium-high heat. Add the salmon and cook for about 4 minutes per side, until golden brown on both sides (work in batches if the pan is crowded). Transfer to a cutting board or plate to cool slightly while you build the bowls.

For the noodle bowls

1. Cook the soba
   Bring a pot of salted water to a boil and cook the soba noodles according to the package directions. Drain, rinse, and toss lightly with sesame oil to prevent sticking. Set aside to cool.
2. Make the dressing
   In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, sesame oil, and Sriracha. Season with salt to taste, keeping in mind the sodium level of your soy sauce.
3. Build the bowls
   Divide the soba noodles among bowls. Arrange the cucumbers on top and spoon the dressing over the noodles. Top each bowl with a piece of salmon, then sprinkle with chopped peanuts, scallions, and cilantro. Drizzle a spoonful of chili crisp over the salmon, if using, and serve with lime wedges to squeeze over just before eating.