| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Japanese | Fish | 4 | servings |
INGREDIENTS
| 6 | oz | Soba noodles |
| 1/4 | c | Low sodium soy sauce |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Minced fresh ginger; divided use |
| 24 | oz | Salmon fillets; skinless (6-ounces per serving) |
| 1/4 | c | Sesame seeds |
| 1 | ts | Vegetable oil |
| 2 | ts | Dark sesame oil |
| 3 | Scallions; coarsely chopped |
INSTRUCTIONS
Here's a quick sesame-crusted salmon served on warm Japanese soba noodles with scallions and ginger. 1) Bring a large pot of salted water to a boil. Add the soba noodles and cook until al dente, about 5 minutes. Drain the noodles, transfer them to a medium bowl and keep warm. 2) Meanwhile, in a small bowl, combine the soy sauce, lemon juice and half the ginger. Lightly brush the fish on both sides with a little of the soy ginger mixture and then dredge in the sesame seeds. 3. Heat the vegetable oil in a large nonstick skillet. Add the salmon to the pan, and cook over moderately high heat until the sesame seeds are golden and the fish is just cooked through, about 5 minutes per side. 4) Add the sesame oil, scallions, the remaining ginger and the remaining soy-ginger mixture to the soba noodles and toss to combine. Transfer the noodles to serving bowls, bop with the salmon fillets and serve. EACH: 448 cals, 15g fat (29% cff) 941mg sodium (vs 1,286 mg from tamari or regular soy) - estimated by mastercook and kitpath@earthlink.net Recipe adapted to reduce sodium 3/99 elf, fareshare Recipe by: Nell Newman: Cooking Fast Food & Wine Mar 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 15, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”