Name: Seared Sablefish With Cold Soba Noodle Crunch Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 (6 oz.) portions sablefish; 8 oz. package dry soba noodles; 2 cups broccoli slaw (about 1 small bag); ½ cup shredded carrots; 1 cup frozen shelled edamame, defrosted; Small bunch cilantro, roughly chopped; 4 scallions, thinly sliced; 1 lime, juiced (or 1 tablespoon prepared lime juice); 3 tablespoons soy sauce; 4 tablespoons vegetable or other mild flavored oil, divided; 2 teaspoons maple syrup; ¼ cup unseasoned rice wine vinegar; ¼ teaspoon crushed red pepper flakes (more to taste); 1-inch piece of fresh ginger, grated; 1 clove garlic, grated; ¾ teaspoon salt divided, plus more to taste; ¾ teaspoon pepper, divided

A Fresh, Satisfying Meal in Under 30 Minutes

Buttery sablefish fillets contrast perfectly against a chilled, veggie-packed soba noodle salad for a fresh and satisfying meal in under 30 minutes. Prepared slaw mix and shredded carrots save precious prep time while adding a crunchy veggie punch. Fresh ginger, garlic, and lime add a key zestiness to the dressing that makes the chewy soba noodles irresistible.

This salad holds up well in the fridge, so for an even quicker weeknight meal, prep the salad the night before and just sear the sablefish right before serving. If making the salad ahead of time, reserve half of the dressing to use just prior to serving, since the noodles will absorb some liquid.

Note: For the salad, a regular cabbage slaw mix can replace the broccoli slaw if it’s not available. In a pinch, the soba noodles can be replaced with whole wheat spaghetti.

Print Recipe

Seared Sablefish With Cold Soba Noodle Crunch Salad

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

4 servings

Ingredients

4 (6 oz.) portions sablefish
8 oz. package dry soba noodles
2 cups broccoli slaw (about 1 small bag)
½ cup shredded carrots
1 cup frozen shelled edamame, defrosted
Small bunch cilantro, roughly chopped
4 scallions, thinly sliced
1 lime, juiced (or 1 tablespoon prepared lime juice)
3 tablespoons soy sauce
4 tablespoons vegetable or other mild flavored oil, divided
2 teaspoons maple syrup
¼ cup unseasoned rice wine vinegar
¼ teaspoon crushed red pepper flakes (more to taste)
1-inch piece of fresh ginger, grated
1 clove garlic, grated
¾ teaspoon salt divided, plus more to taste
¾ teaspoon pepper, divided

Instructions

1. Prepare the soba noodles: Fill a large pot with water and bring to a boil. Once boiling, add the soba noodles, stirring often to prevent sticking, and cook according to package directions.

2. Make the salad and dressing: Add the broccoli slaw, shredded carrots and edamame, cilantro, and scallions to a large bowl. In a separate bowl, prepare the dressing, add the juice of 1 lime, soy sauce, 3 tablespoons of oil, maple syrup, vinegar, red pepper flakes, ginger, garlic and ½ teaspoon each of the salt and fresh ground black pepper to a small jar or mixing bowl. Stir or shake well to combine.

3. Once the noodles are cooked but still slightly chewy, drain and rinse well with cold water until cool. Add the noodles to the vegetables, pour over half of the dressing and toss with the tongs to combine. Refrigerate until ready to use.

4. Heat a skillet over medium-high heat. Pat the sablefish fillets dry with a tea towel or paper towel, then season with remaining salt and pepper.

5. Add 1 tablespoon of the oil or just enough oil to cover bottom of the skillet, then allow to heat up. Once oil begins to shimmer, carefully place fillets skin side down into skillet. Using a fish spatula, press down firmly to ensure good skin to pan contact with each piece, holding for about 15 seconds. Sear undisturbed until fillets release easily, about 4 to 5 minutes. Flip carefully, then allow to cook until internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 2 to 3 more minutes depending on thickness of fillet.

6. To serve, add about half of the remaining dressing to the noodle salad and toss to combine, adding more dressing if the mixture is dry (the noodles may absorb some dressing the longer it sits). Divide the noodle salad evenly among 4 plates, top each with the warm seared sablefish, and garnish with additional cilantro if desired.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Seared Sablefish With Cold Soba Noodle Crunch Salad

A Fresh, Satisfying Meal in Under 30 Minutes

Seared Sablefish With Cold Soba Noodle Crunch Salad

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