When I started this blog, I wanted to write all about the food cycle – from growing and raising our food in the fields, to cooking it in the kitchen, and finally enjoying the meal around the dining room table. When I referred to “grow”, I specifically thought of the beginning of the cycle – what happens in the fields; and not of the end of the cycle: what happens to our bellies.
With several friends on diets, I’m reminded that I can still afford to lose a few pounds, too, and have pulled out a few healthy recipes of my own.
One of my favorites is Salmon Teriyaki with Soba Noodle Salad. The teriyaki sauce has minimal added fat and makes a great marinade for the fish and dressing for the noodles. Soba noodles, which are high in fiber and protein, offer a great alternative to steamed rice or even brown rice. And mixed with julienne of vegetables, you have a complete meal.
Salmon Teriyaki with Soba Noodle Salad
1 teaspoon butter
1teaspoon chopped garlic
1teaspoon chopped ginger
¼ cup soy sauce
¼ cup sugar
2 tablespoons mirin
1 tablespoon rice wine vinegar
4 – 6 oz. salmon or arctic char files
8 oz. soba noodles
Lots of Julienne vegetables: carrots, scallions, cucumbers, red peppers and avocadoes are my favorites
1 kaffir lime leave, finely chopped
1. In a small skillet, melt butter over medium flame. Add garlic and ginger and cook until they become aromatic, about 3 minutes.
2. Add the soy sauce, sugar, mirin and vinegar. Stir until the sugar is dissolved. Continue cooking on high heat for about 1 minute or until sauce starts to thicken. Let cool.
3. Use half the teriyaki sauce to marinade the salmon.
4. Meanwhile, bring a large pot of salted water to a boil. Add soba noodles. Cook according to package directions (this can vary from 4 minutes to 8 minutes, depending on the brand). When noodles are cooked, drain and rinse under cold running water.
5. Toss noodles with remaining teriyaki sauce, vegetables and kaffir lime leaves.
6. Put salmon in an over-proof dish and broil for 5 minutes, or until the teriyaki starts to brown and glaze the fish. Turn the oven to bake to finish cooking the fish – timing depends on the thickness of the filets, but can take another 5 minutes.