Sesame salmon with soba noodles

4 servings

Ingredients

Quantity Ingredient
6 ounces Soba noodles
¼ cup Low sodium soy sauce
1 tablespoon Fresh lemon juice
2 tablespoons Minced fresh ginger; divided use
24 ounces Salmon fillets; skinless (6-ounces per serving)
¼ cup Sesame seeds
1 teaspoon Vegetable oil
2 teaspoons Dark sesame oil
3 Scallions; coarsely chopped

Directions

Here's a quick sesame-crusted salmon served on warm Japanese soba noodles with scallions and ginger.

1) Bring a large pot of salted water to a boil. Add the soba noodles and cook until al dente, about 5 minutes. Drain the noodles, transfer them to a medium bowl and keep warm.

2) Meanwhile, in a small bowl, combine the soy sauce, lemon juice and half the ginger. Lightly brush the fish on both sides with a little of the soy ginger mixture and then dredge in the sesame seeds.

3. Heat the vegetable oil in a large nonstick skillet. Add the salmon to the pan, and cook over moderately high heat until the sesame seeds are golden and the fish is just cooked through, about 5 minutes per side.

4) Add the sesame oil, scallions, the remaining ginger and the remaining soy-ginger mixture to the soba noodles and toss to combine. Transfer the noodles to serving bowls, bop with the salmon fillets and serve.

EACH: 448 cals, 15g fat (29% cff) 941mg sodium (vs 1,286 mg from tamari or regular soy) - estimated by mastercook and kitpath@... Recipe adapted to reduce sodium 3/99

elf, fareshare

Recipe by: Nell Newman: Cooking Fast Food & Wine Mar 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 15, 1999, converted by MM_Buster v2.0l.

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