I’ve been on a bit of a Salmon kick lately! Fresh Salmon has many health benefits and I recommend getting your dose once or twice each week. This super fish is loaded with protein, Omega 3’s and Vitamin D. I’ve added a citrus twist to this summer inspired Salmon recipe to add a surprising and refreshing flavour. Feel free to sub the soba noodles for any whole grain or Gluten free variety.
Nutritional Value per serving: Calories: 368, Fat: 8 g, Carbs: 52 g, Protein: 24 g
1 small pkg sliced mushrooms (approx 1/2 cup)
4 green onions, sliced
1 carrot, grated
1 Tbsp fresh ginger, finely chopped or 1 tsp dry
1 cup peeled and coarsely grated daikon radish
4 (4oz) skinless, wild salmon fillets
1 tsp extra virgin olive oil
Ground pepper, to taste
2 cups cooked buckwheat soba noodles
Juice of 1/2 orange
2 tsp sesame seeds
1/4 tsp sesame oil
1 Tbsp tamari
2 Tbsp rice wine vinegar
Ground pepper to taste
Cook soba noodles as per package directions.
Whisk together sauce ingredients and aside.
In a large pan, combine mushroom, onions, carrot, ginger and daikon. Add 1/3 of sauce, and sauté until vegetables begin to soften. Add vegetable mixture to noodles and toss with another 1/3 of sauce.
Meanwhile, season both sides of salmon with pepper and rub with olive oil.
Heat a skillet until very hot. Add salmon and cook for 2 to 3 minutes each side or until cooked through. Let rest.
When salmon is cool enough to handle, cut into 1/4-inch slices and lay on top of noodle/veggie mixture. Drizzle with remaining sauce and serve.
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