One Pot Soba With Salmon Recipes

Steps:

• In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
• In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
• Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
• Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

Steps:

• In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and ¼ teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
• In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and ¼ teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
• Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15-30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
• Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
• Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
• Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
• Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
• Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
• Peel the egg and cut in half.
• Toss the cooled noodles in a medium bowl with ¾ cup (80 ml) of the dressing, reserving the remaining dressing for serving.
• Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
• Enjoy!

Steps:

• In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.
• Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Steps:

• In a straight-sided skillet over medium-low heat, bring 2 inches of water and a pinch of salt to a boil. Gently place salmon in water. Poach at a low simmer until cooked through, about 7 to 8 minutes. Remove and let cool; flake into large pieces.
• Meanwhile, bring a large pot of salted water to a boil. Add soba and cook until al dente. Drain and rinse under cold water.
• In a large bowl, toss soba with buttermilk, olive oil, lemon juice and zest, chives, and salt and pepper to taste. Add watercress and salmon, and gently combine. Serve or refrigerate until ready to eat.

Steps:

• Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
• Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
• Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.