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Salmon Buckwheat Noodle Bowl

Makes: 4 servings
Start to Finish 30 mins
Salmon Buckwheat Noodle Bowl
  • 1 1/4  pounds  fresh or frozen skinless salmon fillet, about 1 inch thick
  • 1/4  cup  olive oil
  • 1/4  cup  balsamic vinegar
  • 1  tablespoon  cracked black pepper
  • 1/2  pound  buckwheat (soba) noodles or whole wheat noodles
  • 1/3  cup  orange juice
  • 2  oranges, peeled, sectioned, and chopped
  • 1  clove garlic, minced
  • 1/2  red onion, chopped or 2 green onions, thinly sliced
  • 2  teaspoons  anise seed, crushed

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 KitchenMenu Suggestion:
  • Make it a meal with lettuce and tomato salad and biscotti with espresso.
Nutrition Facts (Salmon Buckwheat Noodle Bowl)
  • Servings Per Recipe 4,
  • cal. (kcal) 372,
  • Fat, total (g) 6,
  • chol. (mg) 25,
  • sat. fat (g) 1,
  • carb. (g) 55,
  • fiber (g) 2,
  • pro. (g) 29,
  • vit. C (mg) 30,
  • sodium (mg) 538,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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