Udon Noodle Salad with Salmon



Serving size

about 2 1/2 cups salad
60 Minutes
60 minutes

This recipe can easily be multiplied and is great the next day.

Udon Noodle Salad with Salmon


1 Tbsp. Ginger root, raw (peeled and minced)
1 clove Garlic, raw (minced)
1 Tbsp. toasted sesame oil
1 lime yields Lime juice, raw
1 tsp. Lime zest
1 tsp.. Honey
2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 to taste Black pepper
1/2 cup Coriander (cilantro) leaves, raw
4 quart Water
1 spray Spray olive oil
1 lb Mushrooms, shiitake, raw (cut stems off, discard, slice caps)
4 ounce snow peas (trim the stem end)
4 ounce Japanese Buckwheat Noodles
8 Ounces Fresh atlantic salmon (skinless)
4 ounces Bok choy (thinly sliced crosswise)


Place the ginger, garlic, sesame oil, lime juice, lime zest, honey, soy sauce. black pepper and cilantro in a blender or mini-chopper.

Process until smooth and place in the refrigerator.

Preheat the oven to 400°F. Place a large skillet in the oven.

Place a medium sauce pan over high heat with 4 quarts water.

Place a large skillet over medium-high heat.

Spray lightly with oil and add the sliced mushrooms.

Cook, tossing frequently, until they are golden brown (they will be slightly dry).

Place in the refrigerator to chill.

While the mushrooms are cooking rinse the salmon and pat dry.

Spray the skillet with more oil and place the salmon in the pan.

Cook the salmon over medium-high heat for about 6 minutes depending on thickness.

Turn and cook for another 5 to 7 minutes.

Remove and place on a plate and then put in the refrigerator to chill.

While the salmon is cooking, and when the water comes to a boil, reduce the heat to a simmer, add the snow peas, and cook them for no more than 2 minutes.

Remove the snow peas from the water using tongs, then immediately rinse under cold water or plunge into ice water. Chill in the refrigerator.

Add the noodles to the boiling water and cook for about 10 to 15 minutes.

When the noodles are just done, drain and immediately rinse under cold water.

Shake the noodles dry and add to the chilled dressing. Toss well until the noodles are coated to help prevent the noodles from sticking together (this will not work perfectly).

Add the mushrooms, snow peas, cilantro, and bok choy to the salad and toss well.

Flake the salmon into large pieces and add to the salad.

Toss well and chill for at least an hour.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish and make sure the buckwheat noodles are gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

I love to chill seared salmon and then flake it into a salad. You can take it in so many directions. With this salad the Asian flavors – the bok choy, snow peas, and shiitaki mushroom – are so savory, but you could take this in another flavor direction with romaine lettuce, snap peas, crimini mushrooms, and honey mustard vinaigrette.

"You piss me off you Salmon. You're too expensive in restaurants."

Eddie Izzard, British comedian