Light Soy-Glazed Salmon with Soba Noodles
Calling all seafood lovers and noodle enthusiasts! Prepare to be amazed by a recipe that brings together the richness of salmon and the earthy allure of soba noodles. Today, I'm sharing my tried-and-true Light Soy-Glazed Salmon with Soba Noodles recipe that will leave you craving more with every bite.
Equipment
- oven
- 1 large pot
- 1 baking dish
- aluminum foil
- 1 small saucepan
Ingredients
- 4 salmon fillets, skin removed
- 1 pound soba noodles (or thin whole wheat spaghetti)
- ½ pound green beans (sliced in half lengthwise)
- 1 garlic clove, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons fresh ginger, thinly sliced
- ½ cup low sodium soy sauce or tamari (plus 3 additional tablespoons)
- 2 tablespoons rice wine (or sherry, or white wine)
- 3 scallions, chopped
- ¼ cup rice vinegar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400 degrees, and bring a large pot of water to a boil. Add the green beans to the pot and cook for about 2 minutes. Use a slotted spoon to transfer the green beans to a bowl of ice water. Let sit in ice water for 30 - 60 seconds, then drain and set aside. Add the noodles to the boiling pot and cook according to the package directions.
- While the noodles are cooking, combine 3 tablespoons soy sauce, garlic, grated ginger, and 1 tablespoon of the wine in a baking dish. Place the salmon in the baking dish, and turn the fillets to coat. Scatter the sliced ginger and the scallions over top of the salmon. Cover the baking dish with aluminum foil and bake for 20 minutes (or until salmon is opaque and flakes easily).
- While the salmon cooks, combine the rice vinegar, lemon juice, remaining soy sauce, and remaining wine in a small saucepan. Bring the mixture to a boil and cook for about 3 minutes (until the liquid reduces by about half).
- Remove the pot from the heat and cover with a lid to keep warm. Divide the drained noodles and green beans between 4 serving plates; Top each serving with a salmon fillet and drizzle the glaze over the top of each plate.
Video
Notes
Soba Noodle Texture: For the perfect soba noodle texture, cook them according to the package instructions, but aim for a slightly al dente texture. This will prevent them from becoming mushy when combined with the salmon and sauce.