Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 1 tablespoon of matcha powder, 1/4 cup of soy sauce, 2 tablespoons of mirin, 1 tablespoon of honey, and 1 tablespoon of sesame oil to create the matcha glaze.

2. 2

   Pat 4 salmon fillets (6 oz each) dry with paper towels, then season them lightly with salt and pepper.

3. 3

   Heat a large non-stick skillet over medium-high heat, add 1 tablespoon of olive oil, and sear the salmon fillets skin-side down for 4-5 minutes until crispy.

4. 4

   Flip the salmon fillets, reduce heat to medium-low, and brush generously with the prepared matcha glaze, cooking for an additional 3-5 minutes or until the internal temperature reaches 145°F (63°C).

5. 5

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

6. 6

   In a large mixing bowl, combine the cooked soba noodles, 1 cup of thawed shelled edamame, 1 medium julienned cucumber, 2 medium julienned carrots, and 3 thinly sliced scallions.

7. 7

   Whisk together 3 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of honey to create the salad dressing, then pour it over the noodle mixture and toss gently to coat.

8. 8

   Serve the matcha-glazed salmon hot alongside the chilled soba and edamame salad, garnished with 1 teaspoon of toasted sesame seeds.