Salmon Soba-Noodle Bowl

Crispy salmon, cool soba, and a punchy Yuzu dressing — a light, balanced bowl with serious flavor.

Ingredients

For the Bowl

• 4 salmon fillets

• 1 bunch bok choy, thinly sliced

• 1 bunch broccolini

• 1 package soba noodles

• 2 Persian cucumbers, peeled and thinly sliced lengthwise (use a mandoline)

• 3 scallions, thinly sliced on the bias

• 1 red Fresno chili, thinly sliced

• ¼ cup sesame seeds or Eden Seaweed Gomasio

• Olive oil, for roasting

• Salt and black pepper

• Lime wedges, for serving

For the Tamari Yuzu Sauce

• ¼ cup soy sauce

• 2 tablespoons toasted sesame oil

• 3 tablespoons rice vinegar

• 1½ tablespoons Yuzu

• 1 teaspoon freshly grated ginger

Instructions

1. Preheat and Prep the Salmon
   Preheat the oven to 500°F. Line a baking sheet with parchment paper. Rub each salmon fillet with about a teaspoon of olive oil, season with salt and pepper, and place skin-side down. Roast for 15 minutes, or until cooked through and the skin is crisp.

2. Make the Sauce
   In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, Yuzu, and ginger. Set aside.

3. Sauté the Greens
   Heat a pan over medium heat. Add a splash of sesame oil, then sauté the bok choy until just wilted, about 2–3 minutes. Add 1 tablespoon of the Tamari Yuzu sauce while cooking. Remove and set aside. Repeat with the broccolini, cooking until just tender.

4. Cook the Soba
   Bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions (usually about 4 minutes). Drain and rinse under cold water. Set aside.

5. Assemble the Bowls
   Divide the soba noodles between four bowls. Drizzle each portion with the remaining Tamari Yuzu sauce. Top with roasted salmon, sautéed bok choy, and broccolini. Add the cucumber ribbons, scallions, and sliced Fresno chili. Finish with sesame seeds (or gomasio) and a squeeze of lime.