Crispy Salmon with Green Tea Soba Noodles and Wasabi Vingairette

I must have had something like this in a restaurant before because I truly do not know where I came up with this,  but when I saw these soba noodles at the store, I needed to try them. The green tea soba noodles just look so pretty with the green vegetables, and the perfectly pink salmon. And it’s also delicious and relatively easy.

Crispy Salmon with Green Tea Soba Noodles and Wasabi Vinaigrette

Wine Pairing: 

Dry bubbles  – anything brut

Serves 2, easily doubled

Ingredients:

1/2 -3/4 pound of Salmon, cut into 2 filets

1 package (about 8 oz) of Soba noodles (green tea flavored if you can find them)

2 cups broccoli florets

1 cup edamame, shelled

2 bags green tea

2 scallions chopped, green tops only

For the Vinaigrette:

2 teaspoons of prepared wasabi

2 cloves of garlic minced

1 thumbnail of ginger, minced (about 1 tablespoon)

Juice of 1/2 Lemon

1/4 cup rice vinegar

1/4 cup sesame oil

Instructions:

1. Make the vinaigrette by adding all ingredients into a mason jar and shaking. You could also use a blender or food process if you prefer.
2. In order to get a good and crispy salmon the trick is a hot stainless steel pan. You will want to allow it to preheat over medium high heat prior to adding the oil. While the pan preheats, dry both sides of the salmon filets with a paper towel and sprinkle both sides with salt and pepper. Once it is preheated add the oil and allow the oil to heat up. You will know it’s ready when you do the splash test which is hitting the pan with a flick of water and watching the water dance. If it’s dancing, it’s time to get your salmon in there skin side down. Allow to cook undisturbed for 5 minutes before turning over for the next 3 minutes. Remove from the heat.
3. In a stockpot bring 3 quarts of water to a boil. Add green tea bags and allow to steep for about 3 minutes. Remove the tea bags and add the broccoli and soba noodles and cook for 5 minutes. Add shelled edamame for the last minute and drain.
4. Toss the vegetables and soba noodles with all but 2 tablespoons of the vinaigrette and divide between two bowls. Top each with a filet of salmon, 1 tablespoon of the remaining vinaigrette, and a sprinkle of the scallions.  

If you like this recipe, be sure to try my salmon with blackberry balsamic glaze!