# What You’ll Need:
→ Salmon
01 - 4 skinless salmon fillets (about 5.3 oz each)
02 - 3 tablespoons teriyaki sauce
03 - 1 tablespoon soy sauce
04 - 1 tablespoon honey or maple syrup
05 - 1 teaspoon freshly grated ginger
06 - 1 tablespoon sesame oil
→ Soba Noodles
07 - 8.8 ounces soba noodles
08 - 1 teaspoon sesame oil
→ Crunchy Slaw
09 - 1 cup red cabbage, finely shredded
10 - 1 cup napa or green cabbage, finely shredded
11 - 1 medium carrot, julienned
12 - 1 small cucumber, julienned
13 - 2 spring onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
→ Slaw Dressing
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon sesame oil
18 - 1 teaspoon honey or maple syrup
19 - 1 teaspoon freshly grated ginger
→ Garnishes
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges
# How to Make It:
01 - In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, grated ginger, and sesame oil. Place salmon fillets in a shallow dish, pour the marinade over them, and let sit for 15 minutes.
02 - Cook soba noodles in a saucepan of boiling water according to the package instructions. Drain and rinse the noodles under cold water. Toss with 1 teaspoon sesame oil to prevent sticking.
03 - In a large mixing bowl, combine the red cabbage, napa or green cabbage, julienned carrot, cucumber, spring onions, and toasted sesame seeds.
04 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and grated ginger. Pour the dressing over the prepared vegetables and toss thoroughly to coat.
05 - Heat a non-stick skillet over medium heat. Remove the salmon from the marinade and gently pat off excess moisture. Sear each fillet for 3 to 4 minutes per side until caramelized on the outside and cooked through.
06 - Divide soba noodles evenly among bowls. Top each with a generous portion of crunchy slaw and a salmon fillet. Sprinkle with fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
