This dish has become a staple in my house, my boyfriend isn’t a fan of salmon but this bowl of Teriyaki Salmon and Buckwheat Noodle goodness wins him over every time.
The creamy texture of the omega 3 rich salmon pairs perfectly with this home made healthy teriyaki sauce I know you are going to love.
Buckwheat noodles are such a simple way of getting some good carbs into your diet. They are gluten free and super tasty. I often use buckwheat flour in cakes and cooking but the noodles always work brilliantly in Asian inspired dishes.
Ready in 45 minutes
Good For Dinner Party
Mix the tamari with the grated ginger, crushed garlic and honey. Pour this mixture over the salmon and let this sit to marinate.
Boil the kettle. Half fill a large pot with boiling water on the hob and crank up the heat. Once the water is bubbling, place the noodles into the pan and give it a stir so they all go under water. Reduce the heat to a simmer and cook as the back of the pack says – mine was 8 minutes.
While this is cooking, grab a big bowl and fill with cold water. Once the soba noodles are ready (you want them to be fully cooked not al dente) drain them in a colander then place them into the cold water.
Wash your soba noodles with your hands, yes get stuck in, give them a good wash, getting rid of any excess starch this stops them from clumping up..I know it’s a little time consuming. Drain them off again in the colander and let them drip dry.
Grab a large sauce pan and whack in a tbsp of oil. Once melted get the pan up to a medium heat, fry the salmon 4 minutes skin side down then flip and fry for another 3 minutes.
Finely chop the chilli and spring onions. Take the salmon out of the pan and leave to the side. Add the soba noodles, chilli and spring onions to the salmon pan, drizzle over some tamari and stir well for a minute until the soba noodles are hot then plate up wit the salmon on top.
Serve with lime wedges and a big smile you’ve earned it.