This is a simple and nutritious crowd pleaser in my home
when I need to get dinner on the table in a short time. The broth
has a delicate balance of soy and vinegar with a hint of sweetness
from the fresh basil. Soba noodles are made from buckwheat flour,
which is high in protein and amino acids and also gluten free. You
can also substitute you favorite whitefish for the salmon.
Cook soba noodles according to package directions. Strain and
combine with olive oil. Reserve.
Line a baking sheet with aluminum foil and coat with 1 ½
tablespoons olive oil. Preheat broiler. Place salmon fillets on
baking sheet and drizzle orange juice evenly among the filets along
with remaining olive oil. Season with salt and pepper and broil for
about 4-5 minutes for medium or to desired doneness. Let cool
slightly. Turn salmon over and with the back of a spoon gently
scrape off skin.
In a medium saucepan bring chicken broth to a boil. Add soy
sauce, vinegar, and ketchup. Simmer for 2-3 minutes.
Divide soba noodles, fresh spinach, and basil leaves equally
among 4 bowls. Ladle hot broth over the noodles. Flake salmon into
bite size pieces and add to the bowl. Adjust seasoning with salt
and pepper. Serve immediately.
Recipes and culinary advice from Top Chef Just Desserts contestant Malika Ameen
See more of Malika's stories here.
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