We needed a simple and fresh dinner last night after a busy day of getting back into the real world. This meal came together very quickly and tasted great.
It’s is the perfect way to get in some veggies with tons of flavor. It’s quick to make and can easily be adapted to chicken, shrimp or another type of fish if salmon is not your thing.
Soba and Sesame Salmon
- 3 1/2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoon rice vinegar
- 1 tablespoon honey
- 1 1/2 tablespoons of lime juice
- 2 tablespoons of tahini (sesame seed paste)
- 2 tablespoons of sesame seeds
- 10 ounces kale, rinsed and torn into bite-size pieces
- 1 med. sweet potato, cooked and diced
- 2 servings of salmon, chicken, tofu or another protein of your choice
- 12 ounces dried soba noodles, prepared according to instructions on package
- Mix all sauce ingredients together in a small bowl. Stir well to combine.
- In a pot, cook Soba (buckwheat) noodles according to directions.
- Wash and tear kale off of the stems and microwave sweet potato until done.
- In a frying pan, simmer 1 T. of sauce with kale until it is wilted and well coated with sauce. Then add sweet potato.
- While kale is simmering, cook the salmon.
- Coat the salmon with 1-2 T. of sauce and cook at 425 for 15-20 minutes.
- When the salmon is done, and the noodles and kale are cooked it’s time to combine the dish.
- Add the cooked and drained noodles to the kale pan and simmer together with the rest of the sauce ( I made a little more sauce with the ingredients and similar ratios).
- Top with salmon and serve!
Wish we had leftovers.