Soba with Wild Salmon
Buckwheat is a very hearty grain (actually grass) that is known for its warming and strength-giving properties. It’s a great cold weather food.
Soba is pasta made from wheat and buckwheat and has some of the same hearty, warming qualities.
This is a dish made for spring before the weather gets too hot. Perfect for gardening (transplanting hosta and other aerobic adventures) on misty cold days… the ohh, close back up the windows days…a frost…whaatttt?
This style of dish commonly called ‘noodles and broth’ is so welcoming and soothing.
Inhale the warm aroma, take a bite of noodles and veggies, sip some broth and dive in…
Notes – You can substitute arctic char or steelhead trout for the wild salmon. Farm-raised salmon will make this heavy and oily.
Soba with Salmon
Serves 4
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
1 8 oz package of soba
3/4 lb. wild salmon or char
Salmon marinade
1 Tbs. low sodium soy sauce
1 tsp. olive oil or grape seed oil
1 tsp. mirin or 1/2 tsp. honey
1/4 cup finely chopped ginger
2 tsp. olive or grape seed oil
pinch sea salt ( 1/32 tsp. or less)
2 spring onions, sliced – separate white and green parts
1 carrot, sliced or cut into flowers
1/4 tsp. red pepper flakes
2 baby bok choy , sliced
1/4 cup chopped cilantro
4 cups low sodium stock or water
Optional -1/4 cup mild white wine or 1 Tbs. mirin
2 Tbs. low sodium soy sauce or to taste
Instructions:
Mix the marinade ingredients. Rinse salmon and drain then pat dry. Rub fish with marinade and let set. Cook the noodles while you prep the vegetables.
When soba is almost but not fully cooked (al dente) pour into a colander in the sink and rinse with cold water.
Let drain.
Turn oven to broil to preheat.
Heat 2 tsp. oil in a medium pan and sauté the ginger for 2 to 3 minutes. Add the white parts of the spring onions and stir. Cook another minute or two and add a tiny pinch of sea salt.
Add carrots and red pepper flakes, stir and add white wine. Let simmer for a another minute or two and add stock. Bring to a boil. Turn heat to low.
Broil marinated salmon for approximately 10 minutes to internal temp of 140 degrees.
Add green part of onion and bok choy to simmering broth. Season with soy sauce. Add fish on top (no need to cut) and then add noodles on top to cover ingredients.
Bring back to a boil and remove from heat.
Give the broth a quick taste and adjust seasonings if needed.
Serve, garnishing each bowl with an ample amount of cilantro.
This is hearty and light at the same time making an energizing end of winter meal.
MAKE IT VEGAN
Substitute 1 block tofu – fresh artisan or Sesame Tofu. If you are using fresh artisan tofu, cube and toss with 1 Tbs. (organic always) low sodium soy sauce. Add tofu (either way)to recipe with the carrots.
MAKE IT GLUTEN FREE
Use a 7.05 oz. pkg. of Azuki Bean Spaghetti or 8 oz. of rice noodles
MAKE IT KID FRIENDLY
Omit wine and red pepper flakes. Reduce sodium by not adding low sodium soy sauce until the end. Season very lightly (but make it taste good), take some out for the kids and then season the rest to an adult taste. Easy to do.
