Photo of Ginger-Poached Salmon with Soba Noodles by WW

Ginger-Poached Salmon with Soba Noodles

1 - 16
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
In this recipe, rich salmon, umami-rich shiitake mushrooms, and protein-filled edamame are gently simmered in a broth fragrant with ginger and garlic. Be sure to keep an eye on the heat level so the broth does not begin to boil and overcook the fish. The flavorful broth does double-duty as a light sauce for chewy buckwheat-based soba noodles which form the base for this noodle bowl.

Ingredients

Uncooked soba noodles (100% buckwheat)

8 oz

Uncooked scallion(s)

2 medium, sliced, divided

Toasted sesame oil

2 tsp(s)

Low sodium soy sauce

2 tbsp(s), divided

Ginger root

4 tsp(s), peeled, finely chopped, divided

Garlic clove(s)

4 clove(s), large, 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)

Edamame (shelled)

1 cup(s), frozen

Rice vinegar

2 tbsp(s)

Unsalted toasted sesame seeds

2 tsp(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: ½ cup noodles, 1 salmon fillet, ½ cup vegetables, 2 tbsp broth/sauce, ½ tsp sesame seeds.