Baked Salmon With Arugula And Soba Noodles In Soy Ginger Sauce Recipes

SOBA AND SALMON SOUP

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse well under cold water; set aside.
• Meanwhile, combine the mushroom broth, mirin, soy sauce and fish sauce in a medium skillet. Bring to a boil, then reduce the heat to a bare simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, carefully flipping once, until the salmon is cooked through and flakes at the touch, 21/2 to 3 minutes per side. Remove the salmon using a slotted spoon or fish spatula; discard the skin.
• Return the broth mixture to a boil, then remove from the heat. Season with salt. Divide the noodles and basil among bowls. Ladle vegetables and broth into each bowl, top with the salmon and sprinkle with the sesame seeds.

SOY & GINGER SALMON WITH SOBA NOODLES

Steps:

• In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.
• Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.

GINGER-SOY SALMON WITH SOBA NOODLES

Steps:

• Preheat the oven to 225C (440F).
• Mix together the soy sauce, mirin and ginger in a bowl until well combined.
• Arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top.
• Spoon equal amounts of the soy mixture over each.
• Fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly).
• Cook the parcels directly on the oven rack for 15 minutes.
• Cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate.
• Transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.

BAKED SALMON WITH ARUGULA AND SOBA NOODLES IN SOY GINGER SAUCE

Steps:

• Preheat oven to 400 degrees. Place salmon on a baking dish (be sure to spray your dish with non stick spray) .Salt and pepper the salmon to taste.Cook in the oven for 20 minutes. Cook the soba noodles per package instructions and set aside (let it cool). For the sauce, combine soy sauce, rice wine vinegar, hoisin sauce, scallion, ginger and garlic (reserve a tablespoon). Mix the sauce with soba noodles and argula. Place salmon on top and drizzle the reserved sauce.

BAKED SALMON AND GINGER

Steps:

• Preheat the oven to 400°F.
• Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
• Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
• Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.

BROILED SALMON WITH SOY-GINGER GLAZE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
• Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
• Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with glaze. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
• Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.

SALMON SUPREME WITH GINGER SOY SAUCE

Steps:

• In a shallow bowl, combine flour and cornstarch. Dip fillets in flour mixture. In a large nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add sherry, stirring to loosen browned bits from the pan. Stir in the remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon.