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
fresh squeezed orange juice
fresh grated ginger
Thai basil (optional)
soba noodles ( 4 bundles)
canola or neutral oil
rice wine vingar
In This Recipe
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
using a spiralizer or vegetti, make the zucchini and carrot noodles , vertically slice the scallions and combine all in a big bowl
lightly toast the sesame seeds in a small pan
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.
for the dressing, combine the oil, vinegar and seasoning and set aside
drain the Soba noodles and gently mix in the the zucchini, carrots, and scallions, half the sesame seeds and dressing while still warm ,
make a bed of noodles on the plate
place salmon on top of the noodles. sprinkle the salmon with some chopped Thai basil and some scallions.