Best Salmon Kale Soba Noodles Recipes

Salmon, Kale & Soba Noodles Recipe - (4/5) image

Provided by á-79919

Number Of Ingredients 8

Grilled salmon
Mixed salad greens
Cilantro- 2 chopped tablespoons
Orange- segments
Cucumber- sliced
Tuscan kale
Sesame seeds
bottled sweet chili sauce

Steps:

Soba noodles cooked and then tossed with sweet chili sauce Soba noodles are cooked 5-8 minutes depending on your package. Rinse with cold water and then rub them, so they separate. You want to untangle them and get rid of the starch. Ginger Sesame Dressing 1/2 cup virgin olive oil 3 1/2 tablespoons rice vinegar 1/3 cup low sodium soy sauce 2 cloves of garlic- minced 2 tablespoons of honey 1 1/2 tablespoons peeled- minced fresh ginger 1 teaspoon toasted sesame oil 2 1/2 tablespoons water Combine all ingredients in a jar. Put in microwave for 30 seconds to melt the honey. Refrigerate until ready to use.

Salmon Soba Noodles With Ponzu-Scallion Sauce image

Provided by Kay Chun

Time 25m

Yield 4 servings

Number Of Ingredients 11

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.