Poached Salmon on Soba
Soba and Salmon – delish.
I first enjoyed soba many years ago while we lived in Los Angeles. Our adventurous palettes loved this culinary playground. Of course, our exposure to Asian delights was abundant. There’s just something about the smell of sesame oil that takes me back. The sense of smell is so powerful – the scent of sesame oil immediately transports me to a time when Beth and I used to open Los Angeles Magazine and blindly choose a restaurant. From the South Bay to Hollywood, we would go explore what the city had to offer.
Because of that, we opened our palettes to various foods and spices. I tend to have on hand pantry items such as sesame oil, Asian 5-spice, rice vinegar, soy and always Sriracha sauce. And when I get in the mood for an Asian alternative, I can create. This weekend, I made poached salmon on a bed of soba noodles. I’ll continue to experiment with soba as it is a flexible noodle – served either hot or cold.
Enjoy the following recipe. Easy.
(1) 12 oz. box of Soba (a Japanese buckwheat noodle).
5 tbsp sesame oil
3 tbsp rice wine or mirin.
3 tsp sugar
6 tbsp soy sauce
1 tsp fresh minced ginger
1 tsp chopped garlic
1/2 tsp Asian 5-spice
Salt and Pepper to taste
Red or green onion – sliced thin. Note: I prefer green, but used red in this recipe.
Salmon fillet – sized to your preference. You can poach simply by cooking fillets in water and wine (immersed) or use Julia’s roasted salmon recipe.
Any salmon preference goes well over soba. To poach, I simply place a fillet in a pan with 1-2 cups water, 1/2 cup wine and a pinch of salt and pepper. When the salmon lightens in color and is lightly pink inside, it’s done. Poaching is a very healthy way to enjoy salmon.
Next time, I will try soba and Asian broth. Maybe some tofu.
Enjoy this nice addition to your dinner options.