Salmon & Soba Noodle Salad

Yet another thing to do with soba noodles!  I was working on homework for quiet a while, and I wasn't feeling too good because I hadn't eaten for nearly 12 hours, so I made the quickest thing possible.  (Unfortunately, I haven't had time to go through my new cookbooks yet, so this isn't from one of them.)

photo by Emily

Salmon & Soba Noodle Salad (serves 1)

Ingredients:
small piece of salmon, skin removed
olive oil
salt & pepper
3 oz. soba noodles (Japanese buckwheat noodles)
1/4 c. watercress, trimmed
1 small carrot or 1/2 large carrot, peeled and julienned
1 Tbsp. soy sauce
1/2 tsp. lemon juice
sesame seeds

Cook the noodles according to package directions, then drain and rinse with cold water.

Rub the salmon with the oil, and season well with salt and pepper.  Heat a dry skillet over medium heat, then add the salmon.  Cook until browned and flesh flakes easily with a fork.  Remove from heat.  Flake the salmon into large pieces with a fork, removing any bones in the process.

Mix the watercress and carrot into the noodles, and put into a serving bowl.  Spread the salmon pieces over top.  Mix the soy sauce and lemon juice together, and pour over the top of the fish.  Sprinkle sesame seeds over the top and serve.