Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 1 tablespoon of matcha powder, 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of honey, 1 teaspoon of grated ginger, 1 minced garlic clove, and 1 teaspoon of sesame oil to create the matcha glaze.

2. 2

   Pat dry 2 (6 ounce) salmon fillets with a paper towel, then season them lightly with salt and pepper on both sides.

3. 3

   Heat a non-stick pan over medium-high heat, then add 1 tablespoon of cooking oil and place the salmon fillets skin-side down in the hot pan, cooking for 4-5 minutes until the skin is crispy.

4. 4

   Flip the salmon fillets, reduce the heat to medium, and brush them generously with half of the prepared matcha glaze, continuing to cook for another 3-4 minutes or until the salmon is cooked through to your liking.

5. 5

   Meanwhile, cook 100 grams of soba noodles according to package instructions until al dente, drain them, and rinse with cold water to stop the cooking process.

6. 6

   In a large bowl, combine the cooked soba noodles with 1 cup of shelled edamame, 1/2 cup of thinly sliced cucumber, and 1/4 cup of julienned carrot.

7. 7

   Whisk together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/4 teaspoon of salt to make the salad dressing, then pour it over the noodle and vegetable mixture and toss gently to combine.

8. 8

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