This salmon poke is served with soba noodles for a filling dish
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 1 pound sushi grade salmon cut into chunks
- 12 ounces soba noodles
- 3 tablespoons sesame oil
- 4 green onions, chopped
- 1/4 cup tahini
- juice of 1/2 a lemon
- 2 tablespoons oyster sauce
- 1 mango, cut into matchsticks
- 1 cup snap peas
- 1 avocado, diced
- 1 Persian cucumber, sliced
- sprouts, sesame seeds, and or hot chili sauce for serving
In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. Add the salmon and toss to combine. The salmon can marinate for up to 8 hours in the fridge.
Cook the soba noodles according to package directions and rinse under cold water.
Heat a large skillet over medium high heat and add oil. Add the green onions and cook 30 seconds to 1 minute. Remove the skillet from the heat and add the soba noodles and toss to combine. Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. Add the mango, snap peas, and avocado, gently tossing once more.
Divide the noodles among bowls and top with salmon, cucumbers, sprouts, and sesame seeds. Enjoy!
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