Salmon and Edamame Noodle Salad

Salmon & Edamame Noodle Salad

Need some new salad recipes? I got you ๐Ÿ˜‰ ๐Ÿ‘‡

This Salmon and Edamame Noodle Salad ๐Ÿฅ— was inspired by the edamame noodles ๐Ÿœ I received at the Natural Expo West conference this year!

If youโ€™ve never had them, I highly recommend giving them a try! They cook in 3 min and taste amazing ๐Ÿคค

Theyโ€™re also packed full of plant ๐ŸŒฑ protein and gut loving fiber๐Ÿ˜

This salad makes a great weeknight dinner and the leftovers pack well for lunch ๐Ÿฅ™ the next day. ๐Ÿ—“

Yields 2 servings

Here’s what you’ll need:

  • Wild caught coho salmon (1 lb)
  • Edamame Noodles


  • 3 cloves garlic, chopped
  • 2 tsp ginger, grated
  • 1 teaspoon horseradish
  • 2 tablespoon maple syrup
  • 2 tablespoon sesame oil + 1 tablespoon
  • 1 teaspoon yuzu paste
  • 2 tablespoon tamari (soy or coconut aminos)
  • 4 tablespoons rice wine vinegar
  • 1/8th red pepper flakes


  • 1 cup shredded carrots
  • 1 cup red cabbage
  • 1/2 cup cucumber ribbons
  • 1/2 avocado
  • Toppings (optional) sesame seeds and furikake, lemon wedge


  1. Mix all marinade ingredients and whisk. Reserve a portion of the marinade for the dressing. Place skinless salmon in marinade and refrigerate for at least 30 minutes.
  2. While salmon is marinating, cook edamame noodles per package instructions (be sure to drain, rinse with cold water and cool).
  3. Cook salmon for 3-5 minutes, until desired doneness. Cool for at least 30 minutes.
  4. Next, prep salad ingredients and add salmon, noodles, and toppings, along with reserved dressing.


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