CRISPY SKIN SALMON WITH SESAME SOBA
crispy skin salmon with sesame soba
omega-3|GLUTEN-FREE|high fibre
YIELD: 2 serving with 2 additional servings of leftover sauce
PREP TIME: 10 mins
COOK TIME: 30 mins
INGREDIENTS
1/2 Tbsp high-heat cooking oil (such as organic canola, avocado, or refined coconut)
~200g sustainable skin-on salmon, scaled
2 cups of organic salad greens, rinsed and spun dry
1/2 sprig coriander, leaves picked, rinsed & dried
2 servings, organic 100% buckwheat soba noodles
Himalayan pink salt (or sea salt)
Ground black pepper
SESAME SAUCE
3 Tbsp tahini
1 clove garlic, grated
2 tsp lemon juice
1 Tbsp tamari (can be substituted by organic soy sauce)
3 Tbsp filtered water
1 Tbsp toasted sesame oil
1 tsp maple syrup
GREMOLATA
zest of 1/2 lemon
1ts nutritional yeast
handful coriander leaves, picked, rinsed & dried
4 holy basil leaves picked, rinsed & dried
2 Tbsp activated almonds, rough chopped (optional)
DIRECTIONS
Rinse and wrap salmon in kitchen or paper towel to dry completely, set aside.
Rough cut the first set of coriander and holy basil leaves to about 1/4 inch, set aside.
Boil water in a small pot, lightly salt, add soba noodles to cook.
Make sesame sauce, combine all ingredients and whisk well. Set aside.
Drain cooked soba noodles, set aside.
Heat up a pan with oil of choice over medium heat.
For salmon, salt salmon skin side generously. Once hot, add salmon. There should be a great sizzle. Press salmon down with the flat side of a spatula to maximize searing area for its skin. When you see salmon is cooked 1/3 - 1/2 up the sides and skin releases from pan easily, flip. About 3-4 mins. Flip and cook all other sides until golden, about 30 seconds to 1 min on each side. Once done, set aside to rest for at least 5 minutes.
Make gremolata, finely chop herbs, then combine with remaining ingredients, set aside.
Toss together drained soba, salad leaves and herbs with 4Tbsp of the tahini sesame sauce, transfer to a plate.
Top with crispy skin salmon, then sprinkle gremolata on top.
Enjoy!
