Sobe Noodle Salad w/ Asparagus and Salmon

Super healthy dinner. Not sure how I feel about asian fusion dishes. It tasted a little strange to me. Asparagus and sobe? Not sure what to make of it.

Adapted from Bon Appetit:

INGREDIENTS:

  • 1/2 tbs sesame oil
  • 1/2 tbs olive oil
  • 2 tbs light soy sauce
  • 2 tbs rice vinegar
  • 1 tbs honey
  • 1/2 tsp ginger
  • 2 servings japanese soba noodles
  • 12 ounces fresh salmon
  • 1 handful of thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • several handfuls of baby spinach leaves
  • 1 avocado, peeled, pitted, coarsely chopped (optional)
  • 1 teaspoon sesame seeds, toasted

INSTRUCTIONS:

  • Mix first 6 ingredients for the dressing in small bowl. Set aside.
  • Cook soba noodles in large saucepan of boiling salted water, al dente. Drain into colander and toss in ice cubes to cool. Set in bowl and mix with some dressing. Toss to coat.
  • Salt/pepper salmon. Pan sear or bake in oven on 375F, tented in aluminum foil, until cooked through. Set aside to cool.
  • Blanch asparagus: boil water in medium sized pot. Add asparagus and boil for 3 minutes. Remove and place in ice bath. Drain.
  • Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates.
  • Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve.
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