Salmon and soba salad

Indulge in the delightful blend of tender salmon and nutty soba noodles in this captivating salad that promises a burst of fresh flavors.

Ingredients:

• ¼ cup well-shaken and stirred canned coconut milk
• 3 tablespoons white miso
• 3 tablespoons mirin
• 2 tablespoons toasted sesame oil, plus more for serving
• 2 tablespoons canola oil
• ½ teaspoon kosher salt, plus more for water
• 1 10-oz. bunch fresh Broccolini, trimmed
• 260g uncooked soba noodles
• 3 scallions, trimmed and thinly sliced (about ¼ cup)
• 2 tablespoons toasted sesame seeds, divided
• 2 tablespoons toasted unsweetened coconut chips
• Crushed red pepper and flaky sea salt, for serving

Instructions:

1. Mix together coconut milk, miso, mirin, sesame oil, canola oil, and salt in a large bowl; set it aside.
2. Boil a large pot of water with a generous amount of salt. Put Broccolini in the water and cook until slightly tender, for approximately 2 minutes. Remove and place it on a cutting board using tongs.
3. Place soba noodles into the boiling water; cook until slightly tender, around 4 minutes. Then, drain and rinse thoroughly with cold water. Add them to the coconut milk mixture in the bowl and mix gently.
4. Cut the stems of Broccolini into pieces of about ¼ inch; chop the florets into 1-inch pieces. Mix Broccolini, scallions, and 1 tablespoon of sesame seeds with the noodle mixture; gently combine all ingredients. Transfer to a serving platter. Drizzle with sesame oil and sprinkle with coconut chips and the remaining 1 tablespoon of sesame seeds. Finally, sprinkle crushed red pepper and a pinch of flaky salt on top.

Summary:

• Calories: 2398 kcal
• Fat: 110 g
• Protein: 174 g
• Carbs: 194 g
• Potassium: 3501 mg
• Magnesium: 432 mg