Salmon Lova With Soba Noodles And Cucumber Salad Recipes

SOBA AND SALMON SOUP

Soba and Salmon Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces soba
3 cups mushroom broth
1/4 cup mirin or white wine
2 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1 1/4 pounds center-cut wild salmon fillet (1 inch thick), cut into 4 pieces
Kosher salt and freshly ground pepper
1 red bell pepper, thinly sliced
2 stalks celery, thinly sliced
1/2 cup fresh basil
1 teaspoon toasted sesame seeds

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.

Nutrition Facts : Calories 480, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 1154 milligrams, Carbohydrate 54 grams, Fiber 1 grams, Sugar 6 grams, Protein 43 grams

SALMON LOVA WITH SOBA NOODLES AND CUCUMBER SALAD

Salmon Lova with Soba Noodles And Cucumber Salad image

not set

Provided by BigOven Cooks

Categories Salad

Time 15m

Yield 1

Number Of Ingredients 17

Ingredients

; seeded, sliced
1 tb Sesame seeds
3 qt Warm water
8 Spring roll wraps
1/4 c Clarified Butter
2 c Spicy orange beurre blanc
1 c Sob noodles and cucumber
1 c Japanese Vinaigrette
1/2 c olive oil
1 tb Dashi
1/8 ts White pepper
2 ts Salt
; and squeezed
; 1/16-inch, salted
1 lb Sob noodles
Eight 5-ounce salmon fillets
2 lg Cucumbers; peeled, halved,

Steps:

Pour the warm water into a medium mixing bowl. Place the spring roll wraps in the water and press down until totally immersed. When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil. Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper. Fold the left and right sides of the wrap over the fish. Then fold the top and bottom. Turn over and pat with more olive oil. Repeat the process until all are completed. Using an ovenproof nonstick pan, heat the clarified butter. Place the salmon fillets in the pan, seam side down, lightly brown one side, turn over, and finish in a 400 degree oven for approximately 10 minutes. Plate with the sob noodles and cucumber salad and top the salmon with the beurre blanc. Garnish with julienned pickled ginger. Sob noodles and cucumber salad: Cook the sob noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes. Rinse and chill. Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together. Garnish with toasted sesame seeds. Recipe by: CHEF DU JOUR SHOW #DJ9419 - INGRID CROCE

Nutrition Facts : Calories 474 calories, Fat 47.84007625 g, Carbohydrate 12.03244125 g, Cholesterol 30.503125 mg, Fiber 5.31382503461838 g, Protein 4.62989375 g, SaturatedFat 12.38608975 g, ServingSize 1 1 Serving (1236g), Sodium 110.851875 mg, Sugar 6.71861621538162 g, TransFat 1.946139625 g

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