4 6-oz skinless salmon fillets
3 T plus ½ c soy sauce
garlic
1 T grated ginger, plus 2 T shredded ginger
2 T rice wine or sherry
¼ c rice vinegar
2 T lemon juice
1 T sugar
2 T sliced scallions
1 18-3/4 oz pkg soba noodles
½ lb small green beans, French cut
Place salmon in shallow glass dish. Combine 3 T of soy, garlic, grated ginger and 1 T rice wine and pour over salmon, turning to coat. Cover and marinate for 15 minutes in refrigerator.
Place vinegar, lemon juice, sugar, remaining soy sauce and remaining rice wine in saucepan over low heat. Stir to dissolve sugar, bring to boil and cook until reduced by half, about 3 min. Set glaze aside and keep warm.
Fill a large saucepan with 1 inch salted water and bring to boil. Remove salmon from marinade and place in a steamer basket that fits snugly over the pan. Scatter scallions and shredded ginger over the salmon. Cover and steam over boiling water for 5 minutes or until cooked through. Remove and keep warm. Add noodles to water and cook according to pkg directions. Just before they are done, add the beans, and strain. Serve salmon over noodles and beans, drizzled with glaze.
You can also wrap salmon in foil and bake at 400 for 10 minutes.
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