Salmon Soba Recipe
Our salmon soba noodle recipe is a go-to when we’re looking for something light and healthy that still packs a flavor punch. Rich salmon is a perfect pairing for slippery soba noodles, made from nutty buckwheat, enlivened with the flavors of ginger, garlic and sweet hoisin sauce. We love it with scallions and snow peas, but use whatever veggies are hiding in your fridge - roasted shiitake mushrooms or thinly sliced cucumbers make a great addition, too.
½ Tablespoons hoisin sauce
- 1 Tablespoon soy sauce, plus extra to serve
- ½ Tablespoon rice wine vinegar
- 2 Tablespoons brown sugar
- 2 teaspoons toasted sesame oil, divided
- 1 teaspoon fresh root ginger, peeled and grated
- 2 cloves garlic, minced or finely chopped
- 1 whole star anise, crushed
24 ounce fresh salmon fillet, scaled, pin-boned, and cut into four pieces
- 12 ounces buckwheat noodles
1½ Tablespoons sunflower or canola oil
- 6 - 8 scallions or green onions, trimmed and cut into large sections
- 2 cups snow peas
- 1 Tablespoon black sesame seeds
- kosher salt
- In a shallow dish, stir together the hoisin sauce, soy sauce, vinegar, sugar, 1 teaspoon sesame oil, ginger, garlic, and star anise.
- Add the salmon fillets and turn to coat in the marinade; cover and chill for 20 minutes.
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Remove salmon from the marinade and wipe off any excess; reserve marinade. Transfer salmon to the baking sheet, spacing the fillets apart.
- Bake until salmon is flaky and opaque, 10-15 minutes.
- As the salmon bakes, preheat a large wok over high heat. Bring a pot of water to a boil over high heat; add the noodles and cook until just tender to the bite, about 5 minutes.
- Drain in a colander and briefly rinse under cold running water to remove the excess starch. Set aside to drain further.
- Add sunflower oil to the wok and swirl to coat. Add the scallions, snow peas, and a pinch of salt, stir-frying until crisp-tender, about 2 minutes.
- Add the reserved marinade and 2 Tablespoons water to the wok; bring the sauce to a boil, whisking frequently. Continue to cook over moderate heat until thickened, 1-2 minutes.
- Transfer noodles to a mixing bowl and add the remaining 1 teaspoon sesame oil and some salt to taste, tossing to combine.
- To serve, divide salmon, noodles, and stir-fried vegetables between plates; top with sesame seeds and serve with soy sauce.