I will start by saying, this is not my recipe. Today I followed the recipe EXACTLY, doubling it so that the men in my house would both have lunch tomorrow.
- 3 – 4 oz. wild caught salmon filet per person, preferably without skin
- 2 to 3 oz. buckwheat soba noodles, boiled 4 to 5 minutes, rinsed under cold water and drained well (found in the refrigerator section of the local Korean Market)
- 5 to 8 oz. asparagus, cut into 3rds
- 4 oz. cucumber, skin on, cut into medium pieces
- 1/2 ripe avocado, peeled, pitted and cut into pieces
- Zest & juice from 2 to 3 limes (about 3 tbsp)
- 1 tbsp. sesame oil
- 1/4 tsp. each, sea salt & pepper
Bring a large pot of water to a boil and add the soba noodles. Using chop sticks, pull the noodles apart as they cook. When they are done, use a Sporket or tongs, transfer the noodles to a strainer and run under cold water. Set aside to drain.
In the same water, add the asparagus and let it boil just about 2 minutes, until bright green. Rinse under cold water to stop the cooking process.
While everything is cooling, whisk together the sesame oil, lime juice, salt and pepper.
Spray a large non-stick pan with cooking spray and heat up. Add the salmon to the pan. If it has skin, place it skin side down and cook for a couple of minutes. Turn it over, and using a fork and spatula, or 2 spatulas, gently peel pack and remove the skin. Using the spatula, cut the salmon into bite size pieces.
Now it’s time to assemble the dish. In a large mixing bowl, put the noodles and asparagus and 1/2 of the dressing, and toss together. Add the cucumber and avocado and toss again. Top with the salmon and remaining dressing and toss one last time. Serve.
Now my commentary. At the last minute, we added some sliced daikon since I had it from the Vietnamese Bun from earlier in the week and I didn’t want it to go to waste. It added another texture and a bit of bite to the dish, as daikon in in the radish family. This dish is less than 500 calories in the proportions listed in the recipe, but it is also very, very mild. So, without adding calories, I would add seasonings.
When cooking the salmon I would add 1 clove of crushed garlic, 1/4 to 1/2 tsp. red chili flakes, and squeeze some lemon juice over the salmon in the pan. I would also add more veggies – my thought would be remove the salmon from the pan after it’s done and add some baby spinach or kale to the pan to wilt, then add it to the mix.
Anyway you choose to make it, it is by design, according to Health.com, a metabolism boosting dish and is quite tasty and filling, and although it has the noodles, is actually quite light.