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Patagonia Provisions

Ginger Sesame Soba Noodles with Wild Salmon

Traditional Japanese noodles with an aromatic, sweet-savory Asian dressing make a delicious and unexpected backdrop for our lightly smoked salmon. Delicious hot or cold. 


WILD SOCKEYE SALMON WITH LEMON PEPPER

SKILL LEVEL: EASY

MAKES 2-3 SERVINGS

INGREDIENTS

  • 1 (6 oz) pouch Patagonia Provisions Lemon Pepper Wild Sockeye Salmon (reserve oil from pouch)
  • 1½ cups cooked buckwheat soba noodles, cooked according to package directions
  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 2 tbsp mirin rice wine
  • 2 tbsp sugar
  • 2 tbsp toasted sesame oil
  • 1½ tbsp fresh ginger, grated
  • 2 tbsp toasted sesame seeds
  • 2 green onions, sliced thin
  • Togarashi Japanese chili pepper powder

    Putting it all together

    • In a medium bowl, combine chicken broth, oil from salmon pouch, soy sauce, sake, mirin, sugar, sesame oil, ginger and mix well.
    • Reserve half of this ginger-sesame dressing in a separate bowl. To the remaining half, add cooked soba noodles and mix well.
    • Top with salmon and drizzle with remaining dressing. 
    • Garnish with toasted sesame seeds, green onions and Togarashi chili powder.