I saw this dish a few years ago on the old Food Network show Calling All Cooks. It looked so good that I made it the next day with a few modifications based on ingredients that I normally keep on hand. We prefer to use Tamari soy sauce, which has a rich flavor that seems to go really well with the salmon, but you can certainly user regular soy sauce. The original recipe calls for the sauce to be poured over the soba when served, but I like to drain the soba and then add them to the skillet for two or three minutes so that they absorb more of the delicious sauce.
We enjoy this with stir-fried or steamed vegetables on the side. It’s a recipe that my whole family enjoys, including my picky preschooler and toddler. Both of the boys go to town on the noodles and keep asking for more fish. And it makes a quick and easy weeknight meal.
Make It Gluten Free
Use gluten-free tamari and soba noodles. Make sure to read the noodles package label to verify that it has no wheat ingredients
JAPANESE SALMON WITH SOBA
- large nonstick skillet with a lid
- 2 ounces gluten-free Tamari soy sauce
- 2 ounces sake (or white wine)
- 1 ounce mirin
- 4 ounces dashi (or chicken broth)
- 4 ounces olive oil
- 4 salmon fillets
- 3 cloves garlic (grated)
- 2 inch piece of ginger (grated)
- fresh grated black pepper
- 4 bundles gluten-free buckwheat soba noodles (cooked)
- 1 bunch scallions (sliced into thin rounds)
- Stir together the soy sauce, sake, mirin, and broth. Set aside.
- Put oil in a pan over medium heat. Put the salmon filets in and turn to coat. Sprinkle with garlic and ginger. Cook for about 5 minutes, until the seasonings start to brown and the outside starts to turn pale pink, then turn over.
- Pour the sauce over the salmon. Cook over medium heat, covered, for about 5 more minutes. Sprinkle fresh pepper on top.
- When salmon is opaque all the way through, remove from heat. Add cooked noodles to the skillet and stir for a minute or two. Pour noodles onto plates and place salmon on top. Garnish with fresh scallions.