Wow, it's been awhile since I've been able to post anything and I've been in a little bit of a slump lately. I haven't been cooking as often as work and illnesses and travel got the best of me. I decided to go back to basics and reference this Bon Appétit recipe for dinner the other night. I've made a few changes as I've been working to avoid white rice and think that soba noodles are a great healthy option for a quick weeknight dinner! This meal comes together quickly and you can serve all the ingredients separately and allow guests (or family!) to make up their own bowls depending on what they like.
Cost: Approximately $6.19 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)
Skill Level: Easy
Time to Make: 45 minutes
16 ounces soba noodles
3 teaspoons sesame oil, divided
1 pound skin-on salmon filets, cut into two portions
Salt and pepper to taste
1/2 an English cucumber
3 tablespoons seasoned rice vinegar
1-2 teaspoons sugar
4 ounces shiitake mushrooms
1 teaspoon minced ginger
1 tablespoon soy sauce
Cilantro for serving
1 tablespoon olive oil
3 tablespoons mild hot sauce of your choice
Prep Ingredients: Prepare the soba noodles according to package instructions. Drain and rinse and drizzle with 1 teaspoon sesame oil. Set aside. While the noodles are cooking, prep the rest of the ingredients. Pat the salmon dry and season with salt and pepper, chill until ready to use. Very thinly slice the radishes, cucumber, and carrot. Set aside in a bowl and season with a bit of salt and chill, covered for 15 minutes. Remove and discard the stems of the mushrooms. Slice the mushroom caps. Thinly slice the shallot. Juice 1 lime and cut the other lime into quarters for serving. Roughly chop the cilantro and set aside for garnish.
Make the Dressing: In a bowl, combine juice of 1 lime, hot sauce, and olive oil. Whisk until thoroughly combined. Season with salt. Note: You may need to whisk the dressing again right before serving in case it separates.
Prepare the Vegetables: Drain off any excess water from the vegetables. In a small bowl, whisk the rice vinegar and sugar until the sugar has dissolved. Pour over the vegetables and toss to coat. Taste and season with salt and pepper if desired. Return to the fridge, covered, until ready to serve.
Cook the shiitake mushrooms: In a medium skillet, heat a slick of olive oil over medium high until shimmering and very hot. Add the sliced shiitake mushrooms and cook for 3-4 minutes until beginning to brown lightly. Add the shallot and ginger and cook, stirring frequently, until the shallot has softened and the ginger is very fragrant. Watch the heat and be careful not to burn the shallot. Continue cooking for an additional 3-4 minutes until all the vegetables are softened and beginning to brown. Add the soy sauce and cook for a few more minutes until most of the liquid has been absorbed. Remove from the mixture from the pan and transfer to a bowl. Toss with the remaining 2 teaspoons of sesame oil and keep warm. Carefully wipe out the skillet.
Prepare the Salmon: Heat another slick of oil in the same skillet you cooked the mushrooms in over medium high heat until very hot. Add the salmon, flesh side down, and cook for 4-5 minutes until very golden brown. Carefully flip and cook the skin for an additional 4 or so minutes, depending on the thickness of the salmon – be careful not to cook the salmon past 145ºF at the thickest part of the filet. Transfer the filets to a medium bowl and carefully flake with a fork. You may serve with the skin or you may discard the skin if you desire.
To Serve: Divide the soba noodles between bowls and serve the bowl of flaked salmon, pickled vegetables, warm shiitake mushrooms, the vinaigrette, cilantro, and lime wedges family style at the table allowing guests to prepare their soba bowls as they please. Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!