Salmon Buckwheat Noodle Bowl
- Thaw salmon, if frozen. Combine 1 tablespoon each of the olive oil and balsamic vinegar and the cracked pepper in a 2-quart baking dish. Place fish in the mixture, turning to coat both sides. Marinate at room temperature for 10 minutes.
- Place salmon on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or just until fish flakes, turning once.
- Meanwhile, cook buckwheat noodles in boiling water in a large saucepan for 4 minutes (or whole wheat noodles for 8 to 10 minutes) until just slightly chewy. Drain; place in a large bowl. Add remaining oil and vinegar, the orange juice and orange sections, garlic, onion, and anise seed; toss to coat. To serve, divide the noodle mixture among four dinner bowls. Top each serving with a piece of salmon. Makes 4 servings.
From the Test Kitchen
Make it a meal with lettuce and tomato salad and biscotti with espresso.
Nutrition Facts (Salmon Buckwheat Noodle Bowl)
- Per serving:
- 372 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 25 mg chol.,
- 538 mg sodium,
- 55 g carb.,
- 2 g fiber,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet