A bowl with leafy greens, soba noodles, grilled salmon, yellow beets, cherry tomatoes, and green cauliflower, next to a fork and a cup of dressing.

Wild Salmon Bowl with Soba Noodles

Serves Yield: 8 servings

About

Looking for some fresh warm-weather menu inspiration? Here’s a protein-packed, gluten-free noodle bowl developed by Chef Erica Holland-Toll when she was Executive Chef of the Stanford Flavor Lab, the R&D innovation and education center at Stanford University. Chef Holland-Toll layers spinach, chilled soba noodles, roasted wild-caught salmon and squash, cauliflower and cherry tomatoes, all tossed in a bright kimchi vinaigrette made with three flavorful Kikkoman products: Seasoned Rice Vinegar, Gluten-Free Tamari Soy Sauce, and Toasted Sesame Oil.

Ingredients

Salmon Bowl:
1 pound Wild Salmon
1 pound Soba Noodles
2 medium Yellow Gold Bar Squash, cut into large dice
Kikkoman No Preservatives Added Non GMO Toasted 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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Seafood (89)Entrees (268)
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Products in Recipe

A 1.25-quart bottle of Kikkoman 100% Pure Sesame Oil with a black cap and yellow, red, and green label displaying product information and certifications.

Non-GMO Toasted Sesame Oil

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

A 2-quart plastic bottle of Kikkoman All-Purpose Tamari Soy Sauce with a red cap, labeled gluten-free.

Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce

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