Author Notes
In a search to find a new way to serve salmon and please everyone in my family, keep the gluten low, and the calories down, this simple dish is a mashup of teriyaki salmon , Soba noodles, and zucchini noodles The zucchini loosens up the Soba noodles and adds a some texture and color to the dish. a quick marinade gives the salmon a pop of flavor —PHIL
Ingredients
- Salmon marinade
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4 pieces
salmon fillets
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1/4 cup
soy sauce
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1/4 cup
fresh squeezed orange juice
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1 tablespoon
fresh grated ginger
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1 tablespoon
orange zest
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1 teaspoon
salt
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1 teaspoon
garlic powder
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1/4 cup
sesame seeds
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1 piece
whole orange
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1 dash
sriracha
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1/4 cup
Thai basil (optional)
- Noodles
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8 ounces
soba noodles ( 4 bundles)
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4 pieces
medium zucchini
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2 pieces
carrots
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2 pieces
scallions
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3 ounces
canola or neutral oil
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1 ounce
rice wine vingar
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1 pinch
salt
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1 teaspoon
garlic powder
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1 splash
orange juice
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1 dash
sesame oil
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1 teaspoon
hoisin sauce
Directions
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preheat oven at 425, line a baking sheet with parchment paper. mix the marinade and pour over salmon in shallow bowl, coat salmon well. set aside and get to work on the noodles
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using a spiralizer or vegetti, make the zucchini and carrot noodles , vertically slice the scallions and combine all in a big bowl
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lightly toast the sesame seeds in a small pan
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boil the Soba noodles as recommended on the package , in the meantime place orange slices on the salmon , sprinkle with half the sesame seeds and put in the oven for about 10-12 minutes or cooked to your liking.
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for the dressing, combine the oil, vinegar and seasoning and set aside
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drain the Soba noodles and gently mix in the the zucchini, carrots, and scallions, half the sesame seeds and dressing while still warm ,
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make a bed of noodles on the plate
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place salmon on top of the noodles. sprinkle the salmon with some chopped Thai basil and some scallions.
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