1 filet of wild-caught salmon [about 1 pound or 16 oz.]
1 Tbsp olive oil or coconut oil [to cook salmon]
3 carrots, peeled + sliced thinly [I run my vegetable peeler down all sides of carrot to slice thinly]
½ head savoy cabbage, sliced thinly
1 10 oz. package organic frozen shelled edamame, defrosted
5-6 scallions, diced
Juice of 2 limes
3 Tbsp toasted sesame oil
¼ cup coconut aminos [or tamari or soy sauce - if using tamari or soy sauce, reduce to 2 Tbsp + add 2 Tbsp water]
1 Tbsp honey
1 tsp red pepper flakes [optional]
Black sesame seeds [for serving]
Handful fresh cilantro, coarsely chopped
sea salt + black pepper [for salmon]
Instructions
Cook buckwheat noodles according to package directions. Once done, rinse with cold water and set aside.
Season salmon with sea salt + black pepper.
Heat olive or coconut oil to medium heat in large sauté pan.
Add salmon [skin side down] into hot pan and cook for 5-6 minutes. Flip salmon over and cook for another 5 minutes until no longer opaque and cooked through.
Remove skin and flake into bite-size pieces. Set aside.
Meanwhile, prepare all veggies [peel and slice carrots, chop up cabbage, slice scallions, defrost edamame].
Add veggies to large mixing bowl and set aside.
To prepare dressing/sauce: combine sesame oil, lime juice, coconut aminos, honey and red pepper flakes in a mason jar or small bowl. Shake or stir well to combine.
To assemble dish, add cooked noodles and salmon to large bowl with vegetables, pour sauce over and toss well to combine, making sure that everything is coated.
To serve, top with fresh cilantro, black sesame seeds and an extra squeeze of lime juice if desired.
Enjoy room temperature or cold. This dish tastes even better the next day after the flavors have had a chance to marinate in the fridge.
Recipe by Angela Freed at https://www.angelafreed.com/salmon-soba-noodle-bowl-gluten-free/