INGREDIENTS

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.

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