Salmon Buckwheat Noodle Bowl

Japanese buckwheat (soba) noodles, tossed with orange sections, red onion and topped with balsamic marinated salmon, add subtle earthy flavor to this hearty yet low-fat main dish recipe.


Salmon Buckwheat Noodle Bowl

by 3  people


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Servings: 4 servings
Total Time: 30 mins

 
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Ingredients
  • 1-1/4 pounds
    fresh or frozen skinless salmon fillet, about 1 inch thick
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  • 1/4 cup
    olive oil
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  • 1/4 cup
    balsamic vinegar
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  • 1 tablespoon
    cracked black pepper
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  • 1/2 pound
    buckwheat (soba) noodles or whole wheat noodles
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  • 1/3 cup
    orange juice
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  • oranges, peeled, sectioned, and chopped
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  • 1 clove
    garlic, minced
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  • 1/2 of a
    red onion, chopped or 2 green onions, thinly sliced
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  • 2 teaspoons
    anise seed, crushed
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Directions
1.
Thaw salmon, if frozen. Combine 1 tablespoon each of the olive oil and balsamic vinegar and the cracked pepper in a 2-quart baking dish. Place fish in the mixture, turning to coat both sides. Marinate at room temperature for 10 minutes.
2.
Place salmon on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or just until fish flakes, turning once.
3.
Meanwhile, cook buckwheat noodles in boiling water in a large saucepan for 4 minutes (or whole wheat noodles for 8 to 10 minutes) until just slightly chewy. Drain; place in a large bowl. Add remaining oil and vinegar, the orange juice and orange sections, garlic, onion, and anise seed; toss to coat. To serve, divide the noodle mixture among four dinner bowls. Top each serving with a piece of salmon. Makes 4 servings.

Menu Suggestion
Make it a meal with lettuce and tomato salad and biscotti with espresso.

Nutrition information
Per serving: Calories 372, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 538 mg, Carbohydrate 55 g, Fiber 2 g, Protein 29 g. Daily Values: Vitamin C 51%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet
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