Salmon Soba with Mango-Tahini Sauce
If you’re looking for a simple but refreshingly creative way to elevate your soba or salad game, this is the recipe for you!
It’s full of flavour and colour, and such a satisfying way to incorporate fruit into your meal. Because who says you can’t use fruits in a savoury dish?
Here I used mangoes – one of my forever favourite tropical fruits. They’re naturally sweet and packed with nutrients that help support your immunity, slow down digestion, and can help stabilise energy levels.
The plant diversity here is great for your gut health too since you can easily get 6-8 different plants in just one bowl. Plus, since I’ve paired them with protein and healthy fats, this can also help prevent blood sugar spikes. Delicious and nutritious!
I mean… just look at all that colour and texture! You really do get to “eat the rainbow” with every bite.
This recipe also has your next meal prep covered. Just keep the dressing separate and the soba well-rinsed for the best texture, and keep it in the fridge till your next meal.
It’s got everything I want in a salad (texture + flavour + colour) and more, so I hope you give it a try! Instructions and some additional notes for you below.
THE RECIPE
SERVES 2
Ingredients
Soba Salad:
1 bundle soba noodles
½ medium carrot, julienned
⅓ yellow bell pepper, julienned
½ cup edamame, cooked and shelled
1 salmon fillet, pat dry
½ mango (~200g), diced
Garnish:
Spring onion, sliced finely
Sesame seeds
Savoury granola (I used Omollomo) – optional but so good
Mango-Tahini Dressing*:
(Mine leans tangy, so adjust sweetness and acidity to your liking and to the sweetness of your mango!)
½ mango (~200g), diced
1 tbsp tahini
2-3 tbsp lemon juice
2 tsp rice vinegar
½ tsp grated ginger
A pinch of salt
1 tsp sesame oil
½-1 tsp honey (optional; but required if you’re using regular vinegar)
1-2 tbsp water (to thin, if needed)
Directions
Cook soba according to packet instructions. Rinse under cold water to stop the cooking and remove excess starch. Drain well.
Season the salmon with some salt and pepper, and air-fry at 180°C until just cooked through (about 7-10 minutes). You can also prepare this in your oven or on the stove top. Once cooled, flake gently into large pieces.
For the dressing, blend all the dressing ingredients until smooth. Adjust thickness with water and season to taste.
To assemble, top the soba with the vegetables, edamame, mango cubes, and flaked salmon.
Drizzle generously with the mango-tahini dressing and garnish with spring onion, sesame seeds, and savoury granola.
Serve immediately and enjoy the textures!
Notes
To make it vegetarian, you may replace the salmon with air-fried tempeh or tau kwa.
*The dressing also works well as a dip for vegetables or as a sauce for rice bowls.
Nutrition
Coming soon!