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Wild Salmon Bowl with Soba Noodles

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Salmon Bowl:
1 pound Wild Salmon
1 pound Soba Noodles
2 medium Yellow Gold Bar Squash, cut into large dice
Kikkoman Preservative-Free Non GMO Toasted Sesame Oil
Sesame Oil, as needed
1 Small Head Green, Purple or White Cauliflower, cut into florets
1 basket Cherry Tomatoes (mixed varieties), cut in half
1 pound Baby Spinach, washed
2 tablespoons Black and White Toasted Sesame Seeds, mixed

Kimchi Vinaigrette:
1 cup Kimchi
1 cup Canola Oil
½ cup Kikkoman Seasoned Rice Vinegar
¼ cup Kikkoman Gluten-Free Tamari Soy Sauce
¼ cup Kikkoman Preservative-Free Non GMO Toasted Sesame Oil
2 tablespoons Dijon mustard
½ clove Garlic, smashed


Season salmon lightly with salt and pepper. Roast at 350°F approximately 12 minutes, until just cooked through. Cool, chill and flake. Cook soba noodles, drain, cool and chill. Toss squash with sesame oil.  Roast at 375°F for 5 minutes until cooked through. Cool and chill. Blanch cauliflower florets until tender. Drain, cool and chill.

To make Kimchi Vinaigrette: Puree all ingredients in blender until smooth.

To Assemble: Divide spinach amongst large serving bowls. Arrange soba noodles, salmon and vegetables on top. Drizzle each with Kimchi Vinaigrette. Sprinkle with sesame seeds.

Recipe by Chef Erica Holland-Toll, The Stanford Flavor Lab, Stanford University


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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