Salmon Soba Noodle Bowl with Tahini Sauce

Salmon Soba Noodle Bowl with Tahini Sauce

Serves 2 - healthy salmon bowls served with soba noodles, tahini sauce, and lots of vegetables

        

Vegetables

- 1 carrot, peeled

- 1 zucchini

- 1 cup wild mushrooms

- ¼ small red cabbage

- 2 green onions, sliced

- 2 red chili peppers, sliced

- safflower oil

Soba Noodles

- 8 oz soba noodles

- 1 tbsp sesame oil

- 1 tsp minced garlic

- 1 tsp minced ginger

- 1 tbsp rice wine vinegar

- 1 tbsp tahini

- 1 tbsp honey

- 1 lime, juiced

Salmon/Chicken

- 2 filets of salmon or 4-6 boneless skinless chicken thighs, marinated for at least 6 hours

- safflower oil

- 2 tsp toasted sesame seeds

- 2 tsp chia seeds

- lime wedge

Vegetables

- Use a peeler to peel the carrot and zucchini into thin strands. Thinly slice the cabbage. In a sauté pan, coat the bottom with safflower oil and heat over medium high heat. Individually sauté the carrot, zucchini, mushrooms, and red cabbage one by one. Cook each until they have a little bit of caramelized color and have softened. Season each with salt and pepper. Transfer each to a plate and keep warm.

Soba Noodles

- Meanwhile, cook the soba noodles in a large pot of boiling, salted water for 1 minute less than the package suggests. Drain the noodles and run them under cold water. In the pot, heat the sesame oil over medium heat. Add the garlic and ginger. Sauté for 30 seconds. Whisk in the rice wine vinegar, tahini, honey, and lime juice. Continue to whisk as the sauce simmers and reduces slightly. Add the noodles back into the pot and toss to coat.

Salmon

- Meanwhile, season each filet of salmon with salt and pepper. Heat a sauté pan over medium high heat and coat with safflower oil. Once the oil is hot, add the salmon skin-side down. Let cook for a few minutes until the skin is crispy and the salmon easily releases from the pan. Flip the salmon and finish cooking on the other side until your desired doneness.

To Serve

- Serve the noodles in a bowl with the salmon/chicken on top. Arrange the vegetables around the salmon. Garnish with the green onions, red chili peppers, toasted sesame seeds, chia seeds, and lime wedges.