Creamy Pacific Rim Salmon Soba

This recipe contains edamame, a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1/4 cup olive oil
• 2 pounds salmon fillet, boneless
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/3 cup light mayonnaise
• 2 tablespoons Japanese Ponzu sauce(found with the soy sauce in your grocery store)
• 2 tablespoons orange-pineapple juice
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon red pepper flakes
• 2 cups bok choy, coarsely chopped
• 1/2 cup chopped onion
• 1/2 cup edamame (soy beans), shelled
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup low-sodium chicken broth
• 2 sheets nori sheets (seaweed), coarsely torn (found with the soy sauce in your grocery store)
• 8 ounces whole wheat spaghetti, cooked and drained
• Fresh lime slices

Method

Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. Season both sides of salmon with sea salt and pepper. Cook, covered, about 6 minutes or just until done. Cut salmon into 1/2-inch wide strips; set aside. Meanwhile, in a bowl whisk together mayonnaise, Ponzu sauce, juice, sesame oil, and red pepper flakes until combined. In the same skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Add bok choy, onion, edamame, garlic, and ginger. Saute until bok choy is just tender. Pour the mayonnaise mixture and broth into the skillet. Saute about 4 minutes more or until all vegetables are coated with the sauce. Add nori and spaghetti; heat through. Remove from heat. To serve, top each portion of the spaghetti-vegetable mixture with 3 to 4 slices of cooked salmon. Garnish with lime.

Notes: This is a fresh and fantastically healthy low fat entree. You and your family will love it!

Number of servings: 4

Submitted By: DDelaney
View all recipes by this user