Adapted from the Lake Austin Spa Resort recipe from Shape Magazine.
Serves approx. 6
12 oz. buckwheat noodles
1 C shelled edamame
2 cloves garlic
1 inch piece ginger, peeled
1/3 C hoisin sauce (I omitted b/c I was out and just added more of the other ingredients)
1/3 C mirin
1 T + 1 t brown sugar
2 t sesame oil
1-2 t chili sauce (I use Sambal Olek)
2 t fish sauce
2 T soy sauce or tamari
1 C grated carrot
1 C red and yellow peppers, julienned
1 C sliced water chestnuts
3 scallions, thinly sliced
1/4 C fresh cilantro (omitted)
2 T black and white sesame seeds, lightly toasted
1.25 lbs center-cut salmon fillet*
Bring a large pot of salted water to boil and add noodles and edamame. Cook for 5-7 minutes or until soba is al dente. Drain noodles and edamame and rinse under cool water; set aside.
In a food processor, add garlic thru soy sauce/tamari and whiz until blended. Pour noodles and edamame in a large bowl and add veg. Pour over sauce and sesame seeds and toss to combine. Chill in fridge until ready to serve.
Preheat grill or broiler to medium heat. Cut salmon into 6 equal pieces; cook salmon for 8-10 minutes depending on thickness and desired doneness achieved. Transfer to plate to cool slightly then remove skin. Serve with noodle salad.
*Without any sauce on the salmon or any marinade beforehand, the fish was a little boring. Also, while I enjoy the taste of grilled salmon, sometimes it's just easier to open a little can of salmon and toss with the salad which is how we ate it on subsequent days. I flaked the remaining fish and just tossed it all together before portioning out into containers. Makes a tasty lunch but be warned that you will want to munch on some Altoids later as it is a bit garlicky and onion-y.
**Would also be good with grilled tofu or other protein of choice.