Salmon and blood orange are a match made in heaven. They just perfectly complement each other and the dressing for this soba noodle salad is so light and fresh. You’ll feel good eating this Blood Orange Salmon Soba Noodle Salad!
1 lb salmon
1 Cara Cara orange
¼ cup soy sauce
1 tbsp honey
½ tsp salt
3 garlic cloves, minced
Soba Noodle Salad
1 blood orange
1 bundle soba noodles or your favorite pantry noodle
1 cup kale or leafy green
avocado slices
cucumber
shredded carrot
Noodle Salad Dressing
Juice from segmented blood orange
1 tbsp rice vinegar
1 tbsp avocado / neutral oil
1 tbsp toasted sesame oil
2 tbsp soy sauce
2 tsp honey
1 clove garlic, minced
1 tsp ginger, minced
For the salmon - Cut the Cara Cara orange in half and slice half of it into thin slices. Add to a bowl and combine with soy sauce, honey, salt, and garlic cloves. Mix well.
On a sheet pan lined with parchment paper, preheat oven to 400 degrees. Add the salmon. Pour the glaze on top. Bake for 15-18 minutes until salmon is cooked.
For the noodle salad, boil the noodles according to the package’s direction. Drain and let cool. In a large bowl, add your favorite leafy green and add the noodles into bowl. Top with your favorite veggies – I used cucumbers, shredded carrots, avocado slices, the salmon, and added some freshness and a burst of color and flavor by segmenting a blood orange.
For the dressing, combine everything in a bowl and mix well. Pour over the salad, mix well and enjoy!
Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Blood Orange Salmon Soba Noodle Salad!
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