Tag: asian-inspired

Salmon with Spicy Citrus Soy Sauce

Asian Fish Main Course Pasta Regional Cooking Baroness Tapuzina

The hot weather does not inspire me to stay in the kitchen very long, so I have been making light, quick meals for dinner, and Mr. BT has been making nice big salads that include the home-grown lettuce of which he is very proud. This past Shabbat, I made a lovely fish dinner with salmon in an Asian citrus sauce over soba noodles. I served it with steamed asparagus and sauteed mushrooms.

Soba noodles are made from buckwheat flour, which is wheat-free and gluten free, and can be served hot or cold. The Bretons make crepes with the flour and the Russians make Blini. It is also a good honey plant that produces a rich, dark honey. The buckwheat hulls are used to fill upholstery and the groats are now used to produce gluten-free beer.

I like to serve the soba noodles warm and sprinkle a little sesame oil on them just before serving.

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Salmon with Spicy Citrus Soy Sauce
Ingredients
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • Juice of small lemon
  • Juice of small orange
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chili paste
  • 1 tablespoon canola oil
  • 1 tablespoon fresh ginger minced
  • 3 large cloves garlic minced
  • 2 salmon fillets
Instructions
  1. Mix all of the ingredients in a small bowl. Place the salmon fillets in a frying pan with a little oil over medium heat. Add the sauce and cook until the salmon is still slightly pink in the center. Serve over soba noodles or brown rice.