Soba noodles with salmon
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 9 G., saturated fats 2 G., proteins 43 G., carbohydrates 54 G., fiber 1 G., cholesterol 64 mg, sodium 1154 mg, sugar 6 G.
Calories 480, total fat 9 G., saturated fats 2 G., proteins 43 G., carbohydrates 54 G., fiber 1 G., cholesterol 64 mg, sodium 1154 mg, sugar 6 G.
This luxurious Japanese-style dish is incredibly easy to prepare and bursting with flavor. Salmon fillet is simmered with Asian spices and vegetables in a mushroom broth and served over separately cooked buckwheat soba noodles. Garnish with basil and toasted sesame seeds and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g wild salmon fillet, 2.5 cm thick (center cut), cut into 4 pieces
- 220 g of buckwheat soba noodles
- 3 tbsp. mushroom broth
- 1/4 cup mirin or white wine
- 2 tablespoons lightly salted soy sauce
- 2 teaspoons fish sauce
- 1 red bell pepper, thinly sliced
- 2 stalks celery, thinly sliced
- 0.5 cup fresh basil
- 1 teaspoon toasted sesame seeds
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Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain and rinse the noodles thoroughly under cold water; set aside.
- Meanwhile, in a medium skillet, combine the mushroom broth, mirin, soy sauce, and fish sauce. Bring to a boil, then reduce heat to a gentle simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, turning carefully once, until cooked through, 2.5-3 minutes per side. Remove the salmon from the skillet with a slotted spoon or fish spatula; discard the skin.
- Bring the remaining liquid to a boil, then remove from the heat. Season with salt to taste. Divide the noodles and basil among bowls. Top each serving with the vegetables and broth, top with salmon, and sprinkle with sesame seeds.
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