Sesame salmon with soba noodles
4 servings
Quantity | Ingredient | |
---|---|---|
6 | ounces | Soba noodles |
¼ | cup | Low sodium soy sauce |
1 | tablespoon | Fresh lemon juice |
2 | tablespoons | Minced fresh ginger; divided use |
24 | ounces | Salmon fillets; skinless (6-ounces per serving) |
¼ | cup | Sesame seeds |
1 | teaspoon | Vegetable oil |
2 | teaspoons | Dark sesame oil |
3 | \N | Scallions; coarsely chopped |
Here's a quick sesame-crusted salmon served on warm Japanese soba noodles with scallions and ginger.
1) Bring a large pot of salted water to a boil. Add the soba noodles and cook until al dente, about 5 minutes. Drain the noodles, transfer them to a medium bowl and keep warm.
2) Meanwhile, in a small bowl, combine the soy sauce, lemon juice and half the ginger. Lightly brush the fish on both sides with a little of the soy ginger mixture and then dredge in the sesame seeds.
3. Heat the vegetable oil in a large nonstick skillet. Add the salmon to the pan, and cook over moderately high heat until the sesame seeds are golden and the fish is just cooked through, about 5 minutes per side.
4) Add the sesame oil, scallions, the remaining ginger and the remaining soy-ginger mixture to the soba noodles and toss to combine. Transfer the noodles to serving bowls, bop with the salmon fillets and serve.
EACH: 448 cals, 15g fat (29% cff) 941mg sodium (vs 1,286 mg from tamari or regular soy) - estimated by mastercook and kitpath@... Recipe adapted to reduce sodium 3/99
elf, fareshare
Recipe by: Nell Newman: Cooking Fast Food & Wine Mar 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 15, 1999, converted by MM_Buster v2.0l.
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