Fish and seafood

Asian Marinated Salmon with Soba Noodles

Name: Asian Marinated Salmon with Soba Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 56 min
Yield: 4
Ingredients: 4 salmon fillets; 2 large zucchini ((= courgette)); 3 large carrots; 7 oz (200g) Soba noodles; 1 shallot or small red onion (, finely diced); 1 red chili (, seeded and finely diced); 1 large garlic clove (, minced); 2 tbsp fresh coriander ((cilantro) finely chopped); 1 lime (juice only); 4 tbsp soy sauce; 3 tbsp honey ((or agave syrup or dark brown sugar)); 1 tbsp vegetable oil; 1 tsp vinegar ((rice vinegar preferably)); ½ tsp minced fresh ginger ((optional)); 1 tbsp toasted sesame seeds to serve ((optional)); Fresh coriander (, chopped, to serve)

This oven-baked salmon with Asian-style marinade is ready in 20 minutes. A great healthy meal paired with noodles or rice

Serves 4
Prep 5 minutes
Cook 20 minutes
Total 56 minutes

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Asian Marinated Salmon with Soba Noodles

Looking for more healthy seafood recipes? Try my cod with chorizo and chickpeas.

Salmon is so versatile and quick to cook that it makes for a great healthy meal option.

I paired my oven-cooked salmon with an Asian marinade of soy, honey and lime for a very tasty meal that also happens to be low-carb and gluten-free (if you use 100% Buckwheat noodles).

I also added some spiralized zucchini (courgette) and carrot noodles for some added crunch.

If you don’t have a spiralizer you can use a potato peeler to slice them into thin ribbons and then cut them into strips. This tastes really good cold, which makes for a good office lunch.

salmon fillets with asian marinade in a foil-lined roasting tray

Recipe

Asian Marinated Salmon

This oven-baked salmon with Asian-style marinade is ready in 20 minutes. A great healthy meal paired with noodles or rice.

Serves 4
Prep 5 minutes
Cook 20 minutes
Total 56 minutes

Ingredients

4 salmon fillets
2 large zucchini ((= courgette))
3 large carrots
7 oz (200g) Soba noodles

Asian Marinade

1 shallot or small red onion (, finely diced)
1 red chili (, seeded and finely diced)
1 large garlic clove (, minced)
2 tbsp fresh coriander ((cilantro) finely chopped)
1 lime (juice only)
4 tbsp soy sauce
3 tbsp honey ((or agave syrup or dark brown sugar))
1 tbsp vegetable oil
1 tsp vinegar ((rice vinegar preferably))
½ tsp minced fresh ginger ((optional))
1 tbsp toasted sesame seeds to serve ((optional))
Fresh coriander (, chopped, to serve)

Method

1
Place the salmon fillets on a heavy tray lined with aluminum foil. Fold the edges up to create a little foil container.
2
Mix all the marinade ingredients together and pour over the salmon. Cover and keep chilled for 30 minutes.
3
Use a spiralizer to create long ribbons out of the carrots (or shred them in a food processor or finely slice them by hand).
4
Preheat the oven to 350°F (180°C). Turn the salmon fillets skin side down. Arrange the carrot strips around them.
5
Bake for 10 minutes or until the salmon is cooked halfway. Flip over carefully and bake for a further 10 minutes.
6
While the salmon is cooking, bring a large pot of water to the boil. Add the noodles, stir, and lower the heat to a rolling simmer. Cook for 3-4 minutes until al dente (keep an eye on the pot as it has a tendency to boil over).
7
Rinse with plenty of cold water, drain thoroughly and return to the pot.
8
Use a spiralizer to create noodles out of the courgettes and mix with the soba noodles.
9
Divide the noodles between four plates. Spoon some of the carrots and pan juices over them and top with the salmon.
10
Sprinkle with toasted sesame seeds and a little coriander and serve.