Salmon and Soba Noodle Salad
6 oz soba noodles
2 cups edamame, shelled
1 cup watercress, leaves trimmed and washed
6 oz sashimi grade salmon, thinly sliced in 8-10 pieces
6 radishes, thinly sliced
3 scallions, sliced in 1 inch pieces
2 teaspoons wasabi paste
2 tablespoons peanut oil
1/8 teaspoon sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon sesame seeds
Bring a saucepan of water to a boil over high heat. Salt and cook the soba noodles for about 8 minutes. Remove noodles, rinse under cool water, and drain. In the same saucepan, drop the shelled edamame and cook for 1 to 2 minutes. Drain and set aside. Combine the noodles, edamame and watercress and divide into two bowls.
Top the noodles with salmon, radishes and scallions. Whisk together the wasabi paste, peanut oil, sesame oil and soy sauce, then drizzle over each serving. Garnish with sesame seeds and enjoy.