Although this dish looks complex, its actually very easy. I use furikake to season my salmon. Look for furikake in the asian food section of your grocery store. Make sure you read the label as most contain MSG. If you can't find it you could also just use sesame seeds on the salmon. The buckwheat soba and miso soup mix are also in the asian food section. Again, read the labels. Miso soup is notoriously loaded with MSG. There are a few brands that don't add it. Also, look for a buckwheat soba with a lower sodium content. Shirakiku shinshu soba is a good choice.
2 pieces Salmon, about 5 oz each
2 tsp Furikake
2 servings Buckwheat Soba
1 Carrot shaved into ribbons with a peeler
1 tsp Sesame Oil
2 packets of Miso Soup mix of your choice
Green Onion, sliced thin
Thai Basil leaves
Bring a large pot of water to boil to use for the soba. Season your salmon with the furikake. If the furikake you use contains no added salt, or if you are using just sesame seeds, season the salmon with a bit of salt too. Lightly oil a sauté pan with canola or peanut oil and heat over medium high heat. Once the oil is hot. Place the salmon in the pan, skin side down. While the salmon is cooking, cook the soba, and prepare your miso soup in your serving bowls. Flip your salmon if you haven't already. You'll want the skin to be crispy. If its sticking, allow it to cook on the skin side a bit longer. It will release when its ready. The cooking time will depend on the thickness of the salmon, it will probably take about 3-5 minutes per side.
Mix the cooked soba with the carrot ribbons and sesame oil. Place one serving in each of the prepared miso soup bowls. Place the finished piece of salmon on top of the soba. Mix together all of your garnishing herbs and place on top of the salmon.