Soba With Salmon And Watercress Recipes

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SOBA WITH SALMON AND WATERCRESS



Soba with Salmon and Watercress image

This cold noodle dish was inspired by the taste of buckwheat blinis with smoked salmon and creme fraiche.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 9

6 ounces salmon fillet, skin removed
8 ounces soba noodles or other flavored pasta
1/2 cup buttermilk
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons minced chives
Kosher salt and freshly ground pepper
1 1/2 cups watercress

Steps:

  • In a straight-sided skillet over medium-low heat, bring 2 inches of water and a pinch of salt to a boil. Gently place salmon in water. Poach at a low simmer until cooked through, about 7 to 8 minutes. Remove and let cool; flake into large pieces.
  • Meanwhile, bring a large pot of salted water to a boil. Add soba and cook until al dente. Drain and rinse under cold water.
  • In a large bowl, toss soba with buttermilk, olive oil, lemon juice and zest, chives, and salt and pepper to taste. Add watercress and salmon, and gently combine. Serve or refrigerate until ready to eat.

Nutrition Facts : Calories 305 g, Cholesterol 28 g, Fat 6 g, Fiber 2 g, Protein 19 g

SOBA AND SALMON SOUP



Soba and Salmon Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

8 ounces soba
3 cups mushroom broth
1/4 cup mirin or white wine
2 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1 1/4 pounds center-cut wild salmon fillet (1 inch thick), cut into 4 pieces
Kosher salt and freshly ground pepper
1 red bell pepper, thinly sliced
2 stalks celery, thinly sliced
1/2 cup fresh basil
1 teaspoon toasted sesame seeds

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse well under cold water; set aside.
  • Meanwhile, combine the mushroom broth, mirin, soy sauce and fish sauce in a medium skillet. Bring to a boil, then reduce the heat to a bare simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, carefully flipping once, until the salmon is cooked through and flakes at the touch, 21/2 to 3 minutes per side. Remove the salmon using a slotted spoon or fish spatula; discard the skin.
  • Return the broth mixture to a boil, then remove from the heat. Season with salt. Divide the noodles and basil among bowls. Ladle vegetables and broth into each bowl, top with the salmon and sprinkle with the sesame seeds.

Nutrition Facts : Calories 480, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 1154 milligrams, Carbohydrate 54 grams, Fiber 1 grams, Sugar 6 grams, Protein 43 grams

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