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Wild Salmon Bowl with Soba Noodles

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ingredients

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

directions

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

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Food recipe

THE STORY OF SOY SAUCE

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READ THE STORY OF SOY SAUCE

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