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Salmon Soba Noodle Salad with Edemame and Purple Rain Microgreens

Tender salmon with crisp skin served over sesame-soba noodle salad with fresh edemame, carrots and purple rain microgreen blend!
Difficulty: Easy
Time: 30-35 min

Microgreeens are the star of this show. We want to take minute to share with you the beauty of microgreens and what they are. Microgreens are tiny versions of their “large-plant” counterparts that seed into little sprouts and are grown and harvested in small batches. These microgreens pack a lot of punch and add a lot of flavor to any dish they are a part of! We get these beauties from a small farm in Princeton, MN called Iron Shoe farm!

Ingredients
Sockeye salmon
Soba noodles
Carrot
Edamame
Sesame seeds
Tamari-Sesame Blend
Purple Rain Microgreens

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Sear To cook the surface of meat very quickly with intense heat.
Garnish To add decorative or savory touches to food.

What you need

Medium sauté pan, Large pot, Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 350ºF. Bring 6 cups water to boil in medium pot over medium heat. Wash and dry all produce. Peel carrots discard peel; then, julliene. Remove edemame from package, then rinse. Remove salmon from package; rinse and pat dry.

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Step 2: COOK NOODLES

Add soba noodles to boiling water and cook for 10-12 min until al dente. Strain and cool under cold running water until noodles are cold. Make sure no excess water remains on the noodles.

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Step 3: SEAR SALMON

Heat 2 Tbsp. oil in medium sauté pan over medium heat. Season salmon with salt and pepper. Add salmon skin side down and sear until skin is crisp, about 3-4 min.

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Step 4: FINISH SALMON

Transfer to oven and finish cooking for 3-5 min according to desired doneness.

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Step 5: TOSS NODDLES

Place cold noodles in a bowl, add Tamari-sesame blend and stir until noodles are coated.

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Step 6: PLATE YOUR DISH

Divide noodles between two bowls. Top with julliened carrots, edemame, sesame seeds and garnish with purple rain microgreens. Enjoy!