The perfect weeknight dinner, cold Soba Noodle & Salmon Bowl with White Miso Vinegar.
1 x 5 oz piece of salmon
½ pack of soba buckwheat noodles
1 persian cucumber thinly sliced
1 purple radish thinly sliced
½ bunch of mint picked
2 tablespoons of black sesame seeds
Ramp Up White Miso Vinegar
Salt and Pepper
Preheat the oven to 425F.
Season salmon with olive oil, salt and pepper, a few splashes of White Miso Vinegar and sesame seeds. Roast in the oven for 8 minutes, remove from the oven and splash on some more White Miso Vinegar and cool.
Cook the noodles according to package directions, once cooked, cool.
Add to a mixing bowl, soba noodles, cucumber, mint, 1 tbsp black sesame seeds, radish, a few splashes of olive oil, season with salt and pepper and mix gently. Place in a serving bowl. Pull apart salmon into smaller pieces and place in bowl on top of noodles.
Top with White Miso Vinegar, for the perfect sweet and savory finish.
Garnish with sesame seeds and mint leaves.