Buckwheat soba noodles have become a favorite staple in our home. They pair well with just about anything. If you are looking for a simple and delicious dish for dinner, this one will not disappoint. 
Yield 2 servings
¼ cup rice vinegar
2 Tbsp tamari
1 tsp sesame oil
1 tsp grated ginger
1 garlic clove, mashed
½ tsp maple syrup
2 Tbsp olive oil
1 lb. fresh salmon filets, 2 pieces, patted dry, sprinkled with a pinch of salt and pepper
8 oz. buckwheat soba noodles
¼ cup edamame
4 radishes, thinly sliced
Lemon slices for garnish
Black sesame seeds for garnish 
Whisk together the vinegar, tamari, sesame oil, ginger, garlic, and maple syrup in a small bowl. Set the dressing aside. 
In a large non-stick skillet, add 2 Tbsp olive oil to the pan on medium-high heat. Once the oil is hot, carefully add the salmon filets skin side up and cover until the flesh is a golden caramel color. Remove the lid, turn the temperature down to medium-low, turn fish over skin side down, and replace the lid. Sauté until the fish is cooked to your liking. Remove it from the heat and remove the lid. Remember, once you remove it from the heat, it will continue cooking for a few more minutes. 
While sautéing the salmon, cook the noodles per the package directions. Drain and rinse under cold water. 
Toss the noodles with half the dressing and divide them into two bowls. Top the noodles with the salmon filets, edamame, and radishes. Drizzle with additional dressing or tamari if desired. Garnish with lemon slices and sprinkle with black sesame seeds. 
Just Salt It, and enjoy!