Ingredients & Substitutes

Instructions

1. 1

   Whisk together 2 tablespoons of matcha powder, 1/4 cup of soy sauce, 2 tablespoons of mirin, 1 tablespoon of rice vinegar, 1 tablespoon of honey, and 1 tablespoon of sesame oil in a shallow dish to create the glaze for the salmon.

2. 2

   Place 4 (6 ounce) salmon fillets in the glaze, ensuring they are well coated, then marinate in the refrigerator for 20 minutes.

3. 3

   Cook 8 ounces of soba noodles according to package directions, drain them, and rinse with cold water to prevent sticking, then set aside.

4. 4

   Prepare the salad by combining 1 cup of shelled edamame, 1 large julienned cucumber, 2 medium julienned carrots, and 3 thinly sliced scallions in a large bowl.

5. 5

   In a small bowl, whisk together 2 tablespoons of rice vinegar, 2 tablespoons of sesame oil, and a pinch of salt and pepper to create the dressing for the noodle salad.

6. 6

   Heat a non-stick pan over medium-high heat, sear the marinated salmon fillets for 4-5 minutes per side until cooked through, brushing with any remaining glaze during the last minute of cooking.

7. 7

   Toss the cooked soba noodles with the prepared vegetables and dressing, ensuring everything is evenly coated.

8. 8

   Serve each matcha-glazed salmon fillet alongside a portion of the soba noodle salad, garnished with 1 tablespoon of toasted sesame seeds.