Best One Pot Soba With Salmon Recipes

ONE-POT SALMON & SOBA DINNER FOR TWO RECIPE BY TASTY

One-Pot Salmon & Soba Dinner For Two Recipe by Tasty image

Here's what you need: shiitake mushroom, tamari, sesame oil, mirin, kosher salt, olive oil, garlic, wild-caught salmon, sweet potato, large egg, soba noodles, broccoli floret, pickled radish, purple cabbage, black sesame seeds, scallion, tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, fresh ginger, sambal oelek, olive oil, sesame seeds, scallion, kosher salt, cold water

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 30

Ingredients

½ cup shiitake mushroom, cleaned and sliced into 1/2 inch pieces
2 tablespoons tamari, divided
2 teaspoons sesame oil
2 teaspoons mirin
¾ teaspoon kosher salt, divided, plus more for cooking
1 tablespoon olive oil
1 clove garlic, minced
6 oz wild-caught salmon, skinned
4 oz sweet potato, peeled and cut into 1/2 inch rounds
1 large egg
6 oz soba noodles
¾ cup broccoli floret
¼ cup pickled radish, thinly sliced
½ cup purple cabbage, thinly sliced
1 teaspoon black sesame seeds
1 scallion, thinly sliced
2 tablespoons tahini
2 tablespoons tamari, plus 1½ teaspoons
2 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup
2 teaspoons garlic
2 teaspoons fresh ginger, grated
1 teaspoon sambal oelek
⅓ cup olive oil
2 teaspoons sesame seeds
1 scallion, thinly sliced
½ teaspoon kosher salt
2 tablespoons cold water, if needed, for thinning

Steps:

In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and ¼ teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and ¼ teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15-30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
Peel the egg and cut in half.
Toss the cooled noodles in a medium bowl with ¾ cup (80 ml) of the dressing, reserving the remaining dressing for serving.
Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
Enjoy!

Nutrition Facts : Calories 1221 calories, Carbohydrate 98 grams, Fat 75 grams, Fiber 10 grams, Protein 38 grams, Sugar 26 grams

ONE-POT SOBA WITH SALMON

One-Pot Soba with Salmon image

Journey to Japan for a one-pot dinner that's fast, easy, flavorful and packed with bright veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon sesame oil
1 tablespoon finely chopped gingerroot
2 cloves garlic, finely chopped
1/4 cup honey
4 cups water
1/2 cup reduced-sodium soy sauce
6 green onions, sliced diagonally, white and green parts separated
2 carrots, cut into matchstick pieces (about 1 cup)
1 lb skinned salmon, cut into 1-inch cubes
6 oz uncooked soba (buckwheat) noodles
1 box (9 oz) frozen sugar snap peas
1 tablespoon lime juice

Steps:

In 5-quart Dutch oven, beat oil, gingerroot, garlic and honey with whisk. Beat in water and soy sauce. Heat to boiling over high heat.
Add whites of green onions, the carrots and salmon; return to boiling. Reduce heat to simmering and cook 2 minutes, then increase heat to high. Add noodles; heat to simmering. Reduce heat to medium; cook 6 minutes longer.
Meanwhile, microwave frozen sugar snap peas as directed on box 3 1/2 minutes; let stand 1 minute. Stir into noodle mixture. Cover; remove from heat, and let stand 1 minute.
Stir in lime juice; top with green onions, and serve.

Nutrition Facts : Calories 510, Carbohydrate 58 g, Cholesterol 65 mg, Fat 1, Fiber 7 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 21 g, TransFat 0 g

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Salmon Soba Noodles With Ponzu-Scallion Sauce image

Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.

Provided by Kay Chun

Categories dinner, weekday, weeknight, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces Napa cabbage, chopped into 1-inch pieces (3 packed cups)
2 tablespoons instant dashi powder (such as Hondashi, see Tip)
Salt and black pepper
12 ounces dry soba noodles
1 cup thinly sliced scallions
3 tablespoons ponzu
2 tablespoons neutral oil, such as safflower or canola oil
1 teaspoon minced fresh ginger
8 ounces firm tofu, cut into ½-inch cubes
1 pound center-cut skinless salmon fillet, halved down the center and each piece sliced crosswise ¼-inch thick
8 ounces daikon, peeled and finely grated (1 cup)

Steps:

In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.