Quick Soba Noodles with Apricot-Glazed Salmon and Crunchy Cucumber

Instructions

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   1. Bring a medium pot of water to a boil. Cook the soba noodles according to package directions until tender, usually 4-5 minutes. Drain, briefly rinse under cold water to stop the cooking, and toss with 5 ml (1 tsp) toasted sesame oil to prevent sticking.

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   2. While the noodles cook, whisk together the apricot jam, 30 ml (2 tbsp) soy sauce, grated ginger, minced garlic, water, lime zest, 15 ml (1 tbsp) lime juice, and red pepper flakes if using.

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   3. In another bowl, combine the cucumber with the green parts of the scallions, 15 ml (1 tbsp) lime juice, 5 ml (1 tsp) toasted sesame oil, a pinch of salt, and half of the sesame seeds. Set aside.

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   4. Pat the salmon dry with paper towels and season it with the salt and black pepper. Heat a large skillet over medium-high heat for 1-2 minutes; the surface should be very hot, about 400°F/205°C. Add the neutral oil.

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   5. Sear the salmon for 3-4 minutes on the first side and 2 minutes on the second side, until nearly cooked through and easily flaked. The center should reach 145°F/63°C. Transfer the salmon to a plate.

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   6. In the same skillet, reduce to medium heat, about 320°F/160°C. Add the white parts of the scallions and cook for 30 seconds. Pour in the apricot sauce and cook for 1-2 minutes, stirring, until glossy and slightly thickened.

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   7. Add the soba noodles to the skillet and toss for 1 minute to coat well in the sauce. Add the remaining 15 ml (1 tbsp) soy sauce and toss again to adjust the flavor.

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   8. Divide the noodles among plates, place the salmon on top, and finish with the cucumber salad. Sprinkle with the remaining sesame seeds and serve immediately.

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   9. If you prefer the cucumber slightly less cold, leave the salad at room temperature while you cook and toss it again just before serving so it stays crunchy.