Ginger-Poached Salmon with Soba Noodles
6 Points, Entree, Fish
Ingredients
8 oz uncooked soba noodles (100% buckwheat)
2 medium scallions, sliced, divided
2 tsp toasted sesame oil
2 Tbsp low sodium soy sauce, divided
4 tsp ginger root, peeled, finely chopped
4 cloves garlic , finely chopped, divided
20 oz salmon, 4 (5-oz) fillets (1¼ lb total)
4 oz fresh shiitake mushroom, stems trimmed, cut into thirds (about 2 cups)
1 cup frozen edamame (shelled)
2 Tbsp rice vinegar
1 tsp unsalted toasted sesame seeds
Directions
Cook the soba in lightly salted water according to the package directions. Drain and rinse with warm water. Drain the soba again and return to the pot. Toss with half the scallions and the oil. Cover to keep warm.
Meanwhile, in a large deep skillet, bring 3 cups water, 1 tbsp soy sauce, 2 tsp ginger, and 2 tsp garlic to a boil over high heat. Reduce heat to medium and simmer for 5 minutes.
Add the fish, mushrooms, and edamame to the pan. Cover and simmer until the fish is just cooked through, 7 to 9 minutes, adjusting heat to maintain a gentle simmer. In a medium bowl, combine the vinegar and the remaining 1 tbsp soy sauce, 2 tsp ginger, and 2 tsp garlic. Stir in ½ cup of the poaching liquid.
Divide the soba among 4 shallow dishes. Top each with 1 fish fillet and ½ cup of the vegetables. Spoon about 2 tbsp of the sauce over the top of each bowl and sprinkle with the remaining scallions and the sesame seeds.
Serving size: ½ cup noodles, 1 fillet, ½ cup vegetables, 2 tbsp sauce, and ¼ tsp sesame seeds
Nutrition
6 smart points