Tuesday, May 1, 2012

Broiled Salmon with Ginger Scallion Soba



What if I blog about a recipe that doesn’t completely revolve around carbs and Italian cuisine? (read: my last four posts...)  I guess my finals comfort food habits have taken over.  At least I’m not relying solely on take-out like I do at the end of most semesters.  Instead I am making brain healthy food to supplement my amazing study habits (read: finding new ways to procrastinate productively).  So let’s have some omega-3s and proteins that stimulate brain activity.  Even if you are not in finals mode, you have plenty of reasons to eat salmon.  According to a recent email from Mom (she likes to send health reminders every so often), salmon is particularly good for your skin (in addition to kale, sweet potatoes, and tomatoes) and will help you keep from aging!   Side note- make sure you get wild salmon- farmed doesn’t contain nearly as many nutrients and it has harmful environmental effects. 

In other news, have you thought ahead to Cinco de Mayo plans??  I had an idea to make churros this year but Addison received it with less than stellar excitement.  I will therefore reserve for another time when I can find people who will exhibit the appropriate level of enthusiasm when faced with deep fried dough rolled in cinnamon and sugar.  I have some other yummy recipes I’m hoping to post before the weekend, but in the meantime, might I suggests some of these options?




BROILED SALMON WITH GINGER SCALLION SOBA
serves 2
Click here to print

1 ½ cups thinly sliced scallions
1 tablespoon minced ginger
¼ cup chopped cilantro
2 tablespoons sesame oil
2 teaspoons sriracha
2 tablespoons soy sauce
2 tablespoons mirin (rice wine vinegar)
2 tablespoons honey
2 Wild Salmon Filets
1 package soba noodles
2 tablespoons sesame seeds, lightly toasted

Preheat the broiler and cover a baking sheet with foil.  Combine first 8 ingredients and stir together.  Place the salmon filets on the baking sheet and spoon some of the ginger scallion sauce over them.  Broil for 10-12 minutes (depending on salmon thickness) until opaque. 

Meanwhile, cook the soba noodles in a large pot of boiling water, drain and rinse with cold water.  Return to the pot and combine with the remaining ginger scallion sauce.  Serve the salmon over the noodles and top with toasted sesame seeds!


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