Salmon Noodle Bowls with Soba & Veggies Recipe
When summer rolls around and wild Alaska salmon is in season, you make it a regular thing. Its robust flavor, quick cook time, and versatility make it a natural fit for easy warm-weather meals—like this chilled soba noodle bowl, which comes together fast and keeps the oven off.
We especially love sockeye for its deep color and bold taste, but coho and king are excellent picks too, depending on your preference. Coho has a milder flavor and delicate texture, while king is rich and buttery. No wild salmon? You can easily adapt this with shrimp, yellowtail, or even seared scallops—just keep it fresh and cook it quick.
Like all our seafood, the wild salmon FreshDirect sources comes from responsibly-run fisheries that meet the high sustainability standards set by the Monterey Bay Aquarium’s Seafood Watch. We work directly with a handful of small, family-owned operations, like Tony Wood’s Wild Alaska Salmon & Seafood Company—one of the few totally independent salmon businesses. These close relationships mean we skip the middlemen, bringing you fish that goes from the Pacific to our facilities in just about two days. That’s a level of freshness most East Coast grocers can’t match.
Wild salmon isn’t just more flavorful—it’s naturally more nutrient-rich than its farmed counterparts, with less fat, fewer calories, and more vitamins per bite. It’s good eating, all around. And in a recipe like this, you can reap the most of all of its benefits.
Recipe: Salmon Noodle Bowls with Soba & Vegetables
Serves 1
What You’ll Need:
1 serving soba noodles
1 c water
1 1/2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
1 tbsp sesame oil
Squeeze of lemon or lime
Wasabi, to taste
1 small salmon fillet
Neutral oil, for cooking
Radishes, avocado, and cucumber, thinly sliced
What to do:
Cook soba noodles according to package directions. Rinse under cold water and let chill in the refrigerator.
In a small bowl, whisk together water, fish sauce, soy sauce, mirin, sugar, sesame oil, citrus juice, and wasabi. Set aside.
Slice salmon fillet lengthwise into three 1/2-inch-thick pieces. Heat a little oil in a skillet over medium-high. Cook salmon slices for 2 minutes on the first side, then flip and cook 30 seconds more. Set aside to rest for a minute.
Place soba in a serving bowl and drizzle with dressing to taste. Toss to coat. Top with salmon and sliced veggies.