- 100g soba noodles
- 1/4 red onion, sliced
- 1/2 mango, peeled and sliced in a mandolin
- 4 – 3.5 oz salmon
- 2-3 tbsp sunflower oil, for searing
- Sea salt, to taste
- 1 lime, sliced
- 1 fresh mango ripe
- 2 tbsp coconut milk
- 3 tbsp yuzu (Japanese lime) juice
- 1 teaspoon sesame oil
- 2 tbsp coconut water
In a blender, blend ingredients for about 30-60 seconds, until it is smooth.
Pan Seared Salmon:
Remove excess moisture from salmon by pressing it between paper towels. Season salmon with salt and pepper
Preheat a thin layer of oil in a steel skillet over medium-high heat until it starts to shimmer. (This is the most important step.) Just before adding the fish, lower the heat under the pan to medium-low. Add the fish, and press gently but firmly on the back of it with a flexible slotted fish spatula for about 10 seconds to help it retain its shape. Cook for about 6 minutes and flip and cook for 1 minute. Remove the salmon from pan so it does not overcook.
Boil noodles in hot water for 5 mins and drain.
In a large mixing bowl add cooked noodles, red onion, mango, and toss with mango-coconut sauce (to taste) and mix well. Plate, and top with salmon. Sprinkle with fresh coriander.
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