Ginger-Poached Salmon with Soba Noodles
6
Points® value
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 scallions
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
4 clove(s), large, finely chopped (about 4 tsp), divided
Uncooked farmed Atlantic salmon skinless fillet
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
Unseasoned rice vinegar
2 tbsp(s)
Unsalted toasted sesame seeds
2 tsp(s)