Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Pat 2 (6 oz each) salmon fillets dry with a paper towel, then brush generously with half of the prepared matcha glaze.

3. 3

   Heat a large non-stick pan over medium-high heat, add 1 tablespoon of cooking oil, and sear the salmon fillets skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes or until cooked to your desired doneness, brushing with remaining glaze during the last minute of cooking.

4. 4

   While the salmon cooks, bring a pot of salted water to a boil and cook 100 grams of soba noodles according to package directions, then drain and rinse with cold water.

5. 5

   In a separate bowl, combine 1 cup of shelled edamame, 0.5 medium cucumber thinly sliced, and 1 medium carrot julienned.

6. 6

   Whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and a pinch of salt and a pinch of pepper to create the dressing for the salad.

7. 7

   Add the cooked soba noodles and the dressing to the vegetable mixture, tossing gently to combine all ingredients thoroughly.

8. 8

   Serve the matcha glazed salmon alongside the edamame and soba noodle salad, garnished with 1 teaspoon of sesame seeds.