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.
- 1 lb salmon with skin, divided into 4 filets
- 2 tablespoons fresh squeezed orange juice
- 3 tablespoons olive oil
- salt and pepper to taste
Soba Noodle Broth
- ½ lb dried soba noodles
- 1 tablespoon olive oil
- 3 cups low sodium chicken broth
- 6-8 oz. fresh baby spinach, washed and dried
- 8-10 fresh basil leaves torn into pieces or chopped
- 2 tablespoons low sodium soy sauce
- 1-½ teaspoons rice wine vinegar
- 1 teaspoon ketchup
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.