For the salad:
buckwheat soba noodles, cooked
mango, peeled and thinly sliced
Persian cucumbers, halved and thinly sliced on a bias
fresh cilantro leaves and stems, roughly chopped
fillets of poached salmon, flaked into large pieces
extra-virgin olive oil
ginger, finely grated
For the poke sauce:
unseasoned rice vinegar
toasted sesame oil
low-sodium soy sauce or tamari
fresh lime juice
Combine all the ingredients for the poke sauce in a small container. Set aside 3 tablespoons of poke sauce in a separate container and combine with 1 tablespoon olive oil and finely grated ginger.
Arrange the soba noodles, mango, cucumber, and cilantro on plates. Top with salmon.
Shake the dressing well to combine and pour desired amount over the salad.