Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 six-ounce salmon fillets with paper towels and set them aside.

2. 2

   Whisk together 2 teaspoons matcha powder, 4 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon honey, and 1 teaspoon sesame oil in a small bowl to create the glaze.

3. 3

   Preheat your oven to 400°F (200°C), then place the salmon fillets on a baking sheet lined with parchment paper and brush each fillet with half of the matcha glaze.

4. 4

   Bake the salmon for 12-15 minutes, or until cooked through and flaky, then brush with the remaining glaze during the last 5 minutes of cooking.

5. 5

   While the salmon bakes, cook 8 ounces of soba noodles according to package directions, drain them, and rinse with cold water, then blanch 1.5 cups of frozen shelled edamame in boiling water for 2 minutes and drain.

6. 6

   Julienne 1 medium cucumber and 1 medium carrot, then combine them with the cooked soba noodles and blanched edamame in a large bowl.

7. 7

   Prepare the salad dressing by whisking together 3 tablespoons rice vinegar, 1 teaspoon sugar, and 1 tablespoon grated fresh ginger in a separate small bowl, then pour the dressing over the noodle salad and toss gently to combine.

8. 8

   Serve the matcha glazed salmon immediately alongside the soba noodle salad, garnished with 1 tablespoon of sesame seeds.