Soba or buckwheat noodles are a great choice of carbs to cook with because they have this somewhat nutty flavour and hence don’t really need complicated seasonings to dress it up. This is another healthy recipe that doesn’t require much prep work. I chose to oven-bake my salmon but of course you can pan-fry them too if you like a crispier exterior. Recently, I’ve been hooked onto this Balsamic Vinegar of Modena that I bought from Marks & Spencer and have been using it in almost any salad or noodle dish that I think will go well with it so I did a balsamic vinegar, sesame oil and light soy sauce dressing to just give the noodles that little punch and acidity to elevate the senses. I thought the combination worked really well and now this is just one of my favourite dishes to cook. Enjoy!
Oven-Baked Salmon with Soba Noodles Recipe
Ingredients (serves 2)
200g soba noodles, cooked according to packet instructions
2 salmon fillets with skin on
250g edamame
hot water
salt & freshly cracked black pepper
Dressing for the soba: (combine in a mixing bowl)
1 tsp sesame oil
1 tsp light soy sauce
2 tbsp balsamic vinegar
Instructions
1. Soak the edamame in hot water for 10-15 minutes. Remove the beans and discard the pods.
2. Preheat oven to 180 deg C on Grill with fan. Line a baking tray with aluminium foil and lightly grease with a cooking spray.
3. Season the salmon fillets with salt and pepper on both sides.
4. Heat a little vegetable oil in pan and sear salmon fillets (skin side down) till skin is crispy and golden brown.
5. Transfer the fillets (skin side down) onto the baking tray and bake for 10-12 minutes till salmon is cooked through.
6. Toss the cooked soba noodles and edamame in the dressing and serve with the salmon.