Similar to last week’s post, this recipe was inspired by some of the additional filets that we took home from our Charter excursion in Buffalo! The recipe that was used for the base was incredibly boring to say the least (which is why I’m going to refrain from mentioning it by name because that’s not nice), BUT I was able to really jazz up the broth 10 fold by adding additional spices from the Asian flavor wheel, and it REALLY packed a powerful punch! Topped with our fresh king salmon, it was an absolutely fantastic hearty meal! Highly recommend this for any day you’re feeling a little under the weather (with something non-COVID!)! You can also add in beef or chicken instead of salmon too!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Salmon & Soba Noodles
Ingredients – Serves 4
- 4 cuts of wild salmon filets (about 1 and 1/4 lb)
- Ground Black Pepper
- Olive Oil
- Aluminum Foil
- 8 oz of soba noodles (we found that 2 of the 3 little bundles was enough).
- 1 box of chicken stock
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 2 teaspoons fish sauce
- 4 garlic cloves, minced
- 2 teaspoons ginger, grated (I really recommend getting the kind that’s in a tube that you an squeeze out, in which case 1 teaspoon will work!)
- 1/4 cup basil (lemon or regular), chiffonade (cut into ribbons)
- 1 red bell pepper, thinly sliced
- Salt, to taste (you shouldn’t need a lot given the saltiness of the soy sauce)
- Sesame Seeds
- Preheat your oven to 400 degrees. Line a baking sheet with foil and place the salmon filets on there (skin side on the foil). Drizzle olive oil over each filet and sprinkle with salt and pepper. Bake for 10 minutes, and then if you want a little color on top, broil on low for 1-2 minutes, but that’s only if you want.
- While the salmon is cooking, get all of your soba ingredients, EXCEPT for the red pepper, basil, and soba noodles, into a pan and bring to a boil. Once at a boil, lower temperature to simmer, and add in red pepper and basil. Let simmer for about 20 minutes. Turn the heat up to boil and add in your noodles.
- Once noodles are cooked, grab them straight from the pot and into bowls. Then scoop out the broth evenly between your bowls, top with the salmon, and serve with a sprinkling of sesame seeds or as is.
NOTE: When we did this, we baked two full sides of fish because they were fresh and that’s what we had (ergo why the lines are not as pretty or clean cut as they would be if you bought the pre-cut filets from the store.