Sesame-crusted salmon and soba noodle salad

Sesame-crusted salmon and soba noodle salad

(4) Rate it

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

This quick and easy salmon bowl is our new noodle fave. Packed with crunchy snow peas and creamy avocado, it’s a real weeknight winner.

Featured in
Noodle recipes, Noodle salad recipes


  • 180g pkt Hakubaku Soba Noodles
  • 150g snow peas, halved diagonally
  • 600g skinless salmon fillets
  • 40g (1/4 cup) mixed sesame seeds or white sesame seeds
  • 2 teaspoons coconut oil
  • 1 continental cucumber, halved, deseeded, sliced diagonally
  • 3 green shallots, diagonally sliced
  • 1 large avocado, thinly sliced


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon tamari
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon caster sugar


  • Step 1
    For the dressing, combine all the ingredients in a bowl. Set aside.
  • Step 2
    Cook the noodles in a large saucepan of boiling water following packet directions, adding the snow peas for the last minute of cooking time. Drain and refresh under cold running water.
  • Step 3
    Season the salmon. Place the sesame seeds on a plate. Press salmon in seeds to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook salmon, turning, for 6-7 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes. Slice.
  • Step 4
    Place noodle mixture, cucumber, shallot and three-quarters of the dressing in a large bowl. Gently toss. Top with the avocado and salmon. Drizzle with remaining dressing.


  • 2967 kj


  • 42g

    Fat Total

  • 10g

    Saturated Fat

  • 6g


  • 43g


  • 37g

    Carbs (total)

All nutrition values are per serve


Get ahead: make the dressing up to 2 days in advance and store in an airtight container or jar in the fridge.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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