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Honey Garlic Salmon Soba Noodle Bowls Servings: 4 (adapted from Half Baked Harvest)
Main Dish: ½ cup soy sauce or tamari
⅓ cup honey
1 tablespoon Gochujang
(Korean chile paste) or hot sauce
1 tablespoon grated fresh ginger or frozen crushed ginger cube
2 cloves garlic, chopped
3-4 green onions, sliced
4 (4-6 ounce) salmon filets, fresh or frozen
2 tablespoons extra virgin olive oil
½ pound Brussels sprouts, halved
2 small heads broccoli, cut into florets
kosher salt and black pepper
Noodles: 1 package soba noodles (or use rice or rice noodles)
⅓ cup tamari or soy sauce
¼ cup tahini (sesame seed paste)
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
red pepper flakes
4 green onions, sliced
Toppings: artichoke hearts toasted pecans
Directions:
1. Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang or hot sauce, ginger, garlic, and green onions. Add the salmon and let sit.
2. On a baking sheet, toss together the Brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the Brussels sprouts are charring.
3. Meanwhile, make the noodles (or rice). Bring a pot of water to a boil, scoop out ¼ cup hot water, reserve. Cook the noodles according to package directions. Drain.
4. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a ¼ cup hot water until combined. Toss the noodles with the sauce.
5. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close.
6. Divide the noodles between bowls. Top with salmon, vegetables, artichoke hearts, and toasted pecans. Spoon any remaining sauce over the salmon.
Original Recipe -
Honey Garlic Salmon Soba Noodle Bowls. - Half Baked Harvest