Salmon Buckwheat Noodle Bowl
pounds fresh or frozen skinless salmon fillet, about 1 inch thick
cup olive oil
cup balsamic vinegar
tablespoon cracked black pepper
pound buckwheat (soba) noodles or whole wheat noodles
cup orange juice
oranges, peeled, sectioned, and chopped
clove garlic, minced
teaspoons anise seed, crushed
- 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