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Pan-Fried Salmon with Soba Noodle Salad


Salmon with Soba Noodles

Salmon with Soba Noodles

S. Wongkaew

Crispy pan-fried salmon is served on a bed of soba noodles tossed with Julienned capsicum (peppers) and cucumber. The noodles are dressed with a simple mixture of soy sauce, mirin and lemon juice and garnished with fresh mint.

Chef's Hint: To stop the salmon from sticking to the frying pan, simply sprinkle 1 teaspoon of salt over the hot oil on the base of the frying pan. This trick also works when frying chicken, beef or pork.


  • 2 salmon filets with skin intact & 1 tsp of salt for frying
  • 3 Tbsp vegetable oil
  • 1 cucumber, washed & sliced in half with seeds removed
  • 1 red capscicum (pepper), washed with seeds removed
  • Buckwheat or normal soba noodles for 2
  • 2 Tbsp light soy sauce
  • 1 Tbsp Mirin
  • 1 tsp lemon juice
  • Fresh mint leaves for garnishing


  1. Thinly slice the cucumber and red capsicum into fine strips -- this is called "Julienne". Place Julliened vegetables in a bowl of cold water. Set aside.
  2. Heat the vegetable oil in a large frying pan over a medium-high heat. Sprinkle 1 tsp of salt on the surface of the pan. This will stop the salmon from sticking to the pan and crisp up the skin. Cook salmon, skin side down, for 3 minutes or until skin is crisp. Turn and cook for 1 to 2 minutes or until cooked to your liking. Transfer to a plate and drain on paper towels. Cover and stand.
  3. Meanwhile boil a saucepan of water and cook the noodles according to packet instructions. Drain.
  4. Drain the Julienned vegetables and dry on a paper towel. Add to the noodles.
  5. Mix together soy sauce, mirin and lemon juice in a small mixing bowl. Stir well. Pour the sauce over the noodles and toss to combine.
  6. Divide noodles and Julienned vegetables evenly amongst two serving bowls. Top with salmon filets and garnish with mint leave. Serve immediately.
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