Quick Salmon Cobb Noodle Salad with Citrus Shallot Vinaigrette
8oz Atlantic Salmon
1 Avocado, halved, pitted and chopped
4oz Kalamata Olives, drained and halved
1 medium tomato, diced
1/4 cup of crumbled feta cheese
4oz Soba Noodles
1 Shallot, diced
Juice of 2 limes
Juice of 1/2 lemon
Grated zest of 2 limes
Grated zest of 1 Lemon
1 tsp sugar
6 tbs Olive Oil
2 tsp Dijon Mustard
1/2 cup cilantro, coarsely chopped
Cut salmon into 1inch cubes. Salt and pepper to taste. Add olive oil to large frying pan to 1/4 inch depth. Heat olive oil on medium heat. Add salmon to pan and cook evenly to preferred doneness. Remove salmon from pan and let drain on paper towels.
Cook the noodles per manufacturer's instructions. Drain and rinse well, then leave to dry.
Add shallots, lime and lemon juices and their zest, sugar, and salt to a small bowl. Whisk in mustard and olive oil.
Divide noodles into 4 bowls. Add salmon, avocado, olives, tomatoes, and feta. Drizzle on vinaigrette and sprinkle cilantro over top.