Ginger-Poached Salmon with Soba Noodles
Uncooked soba noodles (100% buckwheat)
2 medium, sliced, divided
Toasted sesame oil
Low sodium soy sauce
2 tbsp(s), divided
4 tsp(s), peeled, finely chopped, divided
4 large clove(s), finely chopped (about 4 tsp), divided
Uncooked farmed Atlantic salmon skinless fillet(s)
20 oz, 4 (5-oz) fillets (1 1⁄4 lb total), each about 1 1⁄4 inches thick
Fresh shiitake mushroom
4 oz, stems removed and cut into thick slices (about 2 cups)
1 cup(s), frozen
Unseasoned rice vinegar
Unsalted toasted sesame seeds
- Cook soba noodles in lightly salted water according to package directions. Drain and rinse with warm water. Drain again; return to pot and toss with half of the scallions and the sesame oil. Cover to keep warm.
- Meanwhile, in a large, deep skillet, bring 3 cups water, 1 tbsp soy sauce, 2 tsp ginger and 2 tsp garlic to a boil. Reduce heat and simmer to blend flavors, about 5 minutes.
- Add salmon, shitakes, and edamame to skillet; cover and simmer until salmon is just cooked through, adjusting heat to maintain gentle simmer, 7 to 9 minutes. Meanwhile, in a medium bowl, combine rice vinegar, remaining 1 tbsp soy sauce, 2 tsp ginger and 2 tsp garlic. Stir in ½ cup poaching liquid.
- Divide soba noodles among 4 shallow bowls. Top each with 1 salmon fillet and ½ cup vegetables. Spoon about 2 tbsp sauce over top of each and sprinkle with remaining scallions and sesame seeds.
- Per serving: ½ cup noodles, 1 salmon fillet, ½ cup vegetables, 2 tbsp broth/sauce, ½ tsp sesame seeds.