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Salmon Buckwheat Noodle Bowl

Japanese soba noodles, tossed with orange sections, red onion and balsamic marinated salmon, add subtle earthy flavor to this hearty yet low-fat main dish recipe.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Salmon Buckwheat Noodle Bowl

Directions

  1. 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.
  2. 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.
  3. 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

Menu Suggestion:

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

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