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Patagonia Provisions

Buckwheat Soba Noodles & Ginger Sesame Dressing with Wild Sockeye Salmon

Traditional Japanese noodles with an aromatic, sweet-savory Asian dressing make a delicious and unexpected backdrop for our lightly smoked salmon. This unique dish provides the protein, carbs and flavor needed to boost hard training or recover from long days on the water or trail.


Ingredients for 2-3 servings

  • 1 (6 oz) pouch Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper (reserve juices and oil from pouch)
  • 1½ cups cooked buckwheat soba noodles, cooked according to package directions
  • 1 cup organic chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp organic sugar
  • 2 tbsp sesame oil
  • 1½ tbsp grated fresh organic ginger
  • 2 tbsp toasted sesame seeds
  • 2-3 fresh scallions or green onions
  • Togarashi Japanese chile pepper powder


Combine and mix -

  • 1 cup chicken broth
  • Reserved juices and oil from salmon pouch
  • 2 tbsp soy
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp sugar
  • 2 tbsp sesame oil
  • 1½ tbsp grated fresh Ginger


  • 2-3 green onions, finely sliced
  • Togarashi (Japanese Chili Pepper Powder)
  • 2 tbsp toasted Sesame Seeds

Putting it all together

  • Combine chicken broth, salmon pouch oil, soy, sake, mirin, sugar, sesame oil, grated ginger and mix well. Combine ½ of the dressing with cooked soba noodles. Top noodles with Wild Sockeye Salmon with Lemon Pepper and drizzle with remaining dressing.  Garnish with scallions, togarashi and toasted sesame seeds. (Can be enjoyed hot or cold.)