Teriyaki Salmon & Soba Noodles
Teriyaki Salmon with Soba Noodles is a flavorful, well-balanced dinner that comes together in under an hour.
Servings: 4 servings
Calories: 492kcal
Ingredients
- 4 5- ounce salmon filets skin removed
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup cooking sake
- ½ tablespoon cornstarch + water to make a slurry
- 2 tablespoons cooking oil
- 1 cup sugar snap peas
- 2 cups bok choy leaves chopped roughly
- 8 ounces dried soba noodles
- 2 teaspoons sesame oil
- ¼ cup chopped green onions
- Sesame seeds for garnish
Instructions
- Place the salmon in a shallow dish.
- In a saucepan, mix the soy sauce, brown sugar, mirin, and cooking sake. Heat over medium heat until sugar is dissolved.
- Remove half of the sauce and pour it in with the salmon. Marinate for 30 minutes in the fridge.
- Leave the rest of the sauce in the pot and turn the heat to medium high. Once boiling, add the cornstarch slurry. Whisk for 2-3 minutes, until the sauce has thickened. Remove from heat and set aside.
- After marinating, remove the salmon and set it on a baking tray. Preheat oven to 325°F. Bake the salmon for 10-12 minutes, until it reaches 130°F.
- Heat water to a boil in a pot. Cook the soba noodles until tender (according to the package instructions). Drain. Immediately sprinkle on the sesame oil and toss the noodles so they don’t stick together.
- In a skillet, heat the cooking oil. Add the sugar snap peas and bok choy. Saute for 3 minutes. Add the soba noodles, teriyaki sauce, and green onions. Toss it all together.
- Serve with remaining teriyaki sauce poured over the top and sesame seeds for garnish.
Nutrition
Calories: 492kcal | Carbohydrates: 69g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 1200mg | Potassium: 673mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1857IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg