I had a nice piece of salmon out for dinner and wanted to make a soba noodle salad out of it, but didn’t have a recipe for the sauce. So I googled asian salad and voila, it was my third hit.

I have to give credit where credit is due, so this one comes from fellow food blogger’s site called Bit of Nutmeg.

Ingredients
1 pound piece of salmo, grilled and chut into chunks

1/2 pound thin spaghetti (I used soba noodles

1 pound sugar snap peas

1/2 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced (I deleted these)

4 scallions (with and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. When there is about 3 minutes left to cook, add the snap peas. Drain and set aside.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, salmon, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

I had a nice piece of salmon and some soba noodles, so I simply googled asian salad and this came right up. It is wonderful. I grilled the salmon on the indoor grill first and added it to this recipe.